In a small, dry skillet over medium low heat, toast the pine nuts, shaking constantly, until they are lightly toasted, about 2 minutes. Set aside.
Tear the bread into pieces and put them into a food processor.
Process until you have coarse crumbs, about 30 seconds.
Transfer to a small bowl, drizzle with 3 tablespoons of the olive oil, mix well, and toss with 1 tablespoon of the parsley. Set aside.
Heat the oven to 375ºF.
In an ovenproof, large skillet (or a regular skillet, but you'll have to transfer the mixture to an ovenproof dish, so prepare a 9x9 shallow baking dish), heat 2 tablespoons of olive oil over medium heat.
Add the cauliflower and saute until it begins to soften, about 5 minutes.
Season to taste with salt and pepper and continue to cook until the cauliflower is deep golden brown, but still firm, about 7-10 minutes.
Transfer the cauliflower to a bowl.
Add the remaining tablespoon of olive oil to the pan and add the onion.
Saute until soft and golden, about 5 minutes.
Add the saffron and stir to combine.
Add the tomatoes and olives and simmer over medium-low heat until the sauce thickens, about 5 minutes.
Remove from the heat, fold in the cauliflower, the pine nuts, the remaining parsley.
If the skillet isn't ovenproof, pour the mixture into your prepared dish.
Sprinkle the breadcrumb mixture over the top.
Bake until heated through and the flavors have had a chance to combine, about 15-20 minutes.