Bring a large pan of water to the boil. Add the florets and simmer for a few minutes, just enough to get rid of their crunch. Using a slotted spoon, transfer the cauliflower to a sieve, reserving the water for the pasta.
Heat 2 tbsps of the oil in a wide bottomed frying pan. When its hot add the cauliflower and a tsp sugar. Fry over a high heat for about 5 minutes, turning the florets until coloured on all sides.
Turn the heat right down and add another 2 tbsps olive oil, the raisins, crushed fennel seeds, chilli and onion. Cook for another 5 minutes, stirring once, then add the garlic and cook for a few minutes more until the onion is soft and translucent.
Add the wine, increase the heat a little and simmer until the wine is thick and syrupy. Meanwhile, bring the cauliflower water back to a vigorous boil, add the pasta and cook until al dente. Drain the pasta, reserving half a cup of the cooking water.
Toss the pasta in the cauliflower then drizzle with the remaining olive oil and scatter with the pine nuts, parsley and grated Pecorino. If it looks a little dry moisten with a little of the reserved cooking water.