Cauliflower Anchovy Raisin Spaghetti

The smell of roasted cauliflower mingling with melting anchovies is what convinced me this pasta was worth making on repeat. I wasn't sure about the raisins at first, they seemed like an odd addition, but one bite changed everything. The sweetness played against the salty umami in a way that felt both surprising and completely right. My kitchen smelled like a coastal Italian trattoria, even though it was just a Tuesday night. Sometimes the best recipes are the ones that make you question them before they win you over completely.

I made this for friends who claimed they didn't like anchovies, and I watched them scrape their plates clean without saying a word. One of them finally looked up and asked what made it taste so good, and I just smiled. The anchovies had melted into the olive oil, becoming part of the dish rather than a fishy intrusion. That night taught me that ingredients people think they dislike often just need the right context. It's become my quiet trick for winning over skeptics.

Ingredients

• Whole wheat spaghetti: The nutty flavor stands up to bold ingredients better than regular pasta, and it adds a hearty backbone to the dish.
• Cauliflower: Roasting transforms it into sweet, caramelized bites with crispy edges, nothing like the bland boiled version.
• Garlic: Slice it thin so it turns golden and fragrant without burning, which can make the whole dish bitter.
• Red chili: Optional but recommended, it adds a gentle warmth that lifts everything without overwhelming the other flavors.
• Anchovy fillets: They dissolve into the oil and create a savory, umami rich base that doesn't taste fishy at all.
• Raisins: Their natural sweetness balances the salty anchovies and adds little bursts of flavor throughout the pasta.
• Capers: Briny and bright, they cut through the richness and add sharp pops of flavor.
• Lemon zest: A fresh, citrusy note at the end brightens the whole dish and keeps it from feeling heavy.
• Extra virgin olive oil: Use good quality oil, it's the medium that carries all these flavors together.
• Flat leaf parsley: Fresh and grassy, it adds color and a clean finish to each bite.

Instructions

Roast the cauliflower:

Preheat your oven to 220°C (425°F) and toss the cauliflower florets with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 18 to 20 minutes, flipping halfway, until they're golden brown with crispy edges.

Cook the pasta:

Bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente, following the package directions. Before draining, scoop out half a cup of the starchy pasta water and set it aside.

Build the sauce:

Heat the remaining olive oil in a large skillet over medium heat, then add the garlic and chili, stirring for about a minute until fragrant. Toss in the anchovies and capers, breaking up the anchovies with your spoon until they melt into the oil.

Combine everything:

Stir in the raisins and roasted cauliflower, then add the drained spaghetti and a splash of reserved pasta water. Toss everything together gently, letting the pasta water help the sauce cling to the noodles.

Finish and serve:

Remove the skillet from the heat and add the lemon zest and chopped parsley, tossing once more. Taste and adjust with extra salt and pepper if needed, then serve immediately with a drizzle of olive oil.

Pin it

There was an evening when I served this to my neighbor who had just moved in, and she sat at my counter quietly eating while the sun set through the kitchen window. She didn't say much, but she asked for the recipe before she left. A week later, she texted me a photo of her own version with a caption that just said, thank you. Food has a way of saying things we don't always know how to put into words.

What to Do with Leftovers

I've reheated this pasta in a skillet with a tiny splash of water, and it comes back to life beautifully. The flavors deepen overnight as the raisins plump up and the cauliflower soaks in all that garlicky, anchovy kissed oil. Sometimes I'll crack an egg over the top and let it cook into the pasta for a quick breakfast that feels indulgent. Leftovers stored in an airtight container keep well in the fridge for up to three days.

Swaps and Variations

If you can't find or don't like anchovies, a spoonful of miso paste stirred into the oil gives a similar umami punch. Golden raisins or even chopped dried apricots work in place of regular raisins for a slightly tangier sweetness. I've made this with gluten free pasta for a friend with celiac, and it turned out just as satisfying. For extra richness, toss in a handful of toasted pine nuts or crispy breadcrumbs at the end.

Serving Suggestions

This pasta shines on its own, but a simple arugula salad with lemon and olive oil on the side keeps things light and fresh. A crisp, dry white wine like Verdicchio or a chilled Pinot Grigio cuts through the richness beautifully. If you want to make it feel like a bigger meal, serve it with crusty bread to soak up any sauce left on the plate.

• Add a sprinkle of red pepper flakes at the table for those who like extra heat.
• Garnish with shaved Parmesan or Pecorino if you want a bit more savory depth.
• Serve it family style in a large bowl so everyone can help themselves and go back for seconds.

Pin it

This is the kind of pasta that feels like a secret you want to share, simple enough for a weeknight but special enough to serve to people you want to impress. I hope it finds a place in your regular rotation the way it has in mine.

Recipe FAQs

→ Can I substitute the anchovies with another ingredient?

While anchovies provide essential umami depth, you can substitute with 1-2 tablespoons of anchovy paste or use sun-dried tomatoes for a vegetarian version, though the flavor profile will differ significantly.

→ How do I prevent the cauliflower from becoming mushy?

Ensure your oven is fully preheated to 220°C (425°F) and spread the florets in a single layer on the baking sheet without overcrowding. This allows proper caramelization and maintains texture.

→ Can I make this dish ahead of time?

This dish is best served immediately for optimal texture. However, you can roast the cauliflower up to 2 days in advance and store it refrigerated, then reheat when combining with freshly cooked pasta.

→ What type of raisins work best for this dish?

Regular dark raisins work perfectly, but golden raisins or currants offer a slightly milder, more delicate sweetness. Soaking raisins in warm water for 10 minutes before use will plump them nicely.

→ How can I adjust the spice level?

The red chili is optional and can be omitted entirely for a mild version. For more heat, increase to 2 chilies or add red pepper flakes to taste when sautéing the garlic.

→ What wine pairs well with this pasta?

A crisp, dry white wine like Verdicchio or Pinot Grigio complements the savory anchovies and sweet raisins beautifully. The wine's acidity balances the richness of the dish.