Cauliflower Anchovy Raisin Spaghetti

My neighbor Rosa once knocked on my door holding a grocery bag with a wilted cauliflower and a jar of anchovies, asking if I could help her use them before they went bad. We ended up in my kitchen tossing together what became this exact dish, laughing as she insisted raisins would make it sing. She was right. That spontaneous afternoon taught me how a few unlikely ingredients can turn into something you crave on repeat.

I made this for a group of friends who claimed they hated anchovies, and I watched them go silent after the first bite, then reach for seconds without a word. One of them texted me the next day asking for the recipe, admitting shed never thought cauliflower could taste that good. Its become my go to whenever I want to prove that simple ingredients can be magic if you treat them right.

Ingredients

• Whole wheat spaghetti: The slight nuttiness of whole wheat holds up beautifully to the bold flavors, and it keeps the dish hearty without feeling heavy.
• Cauliflower: Roasting transforms it into golden, crispy bites that add texture and a hint of sweetness you wont get from steaming.
• Garlic: Slice it thin so it melts into the oil and perfumes everything without overpowering the delicate anchovy flavor.
• Red chili: Just a little heat wakes up the whole dish, but you can skip it if youre cooking for someone with a sensitive palate.
• Anchovy fillets: They dissolve into the oil and create this deep, savory backbone that makes the whole dish hum with umami.
• Raisins: Their natural sweetness cuts through the saltiness and adds little bursts of surprise in every bite.
• Capers: Chopped capers bring a briny pop that ties the anchovies and lemon together like a bridge.
• Lemon zest: A bright, fresh finish that lifts everything at the end and keeps it from feeling too rich.
• Olive oil: Use good quality extra virgin here since it carries all the flavors and coats the pasta beautifully.
• Flat leaf parsley: Fresh and grassy, it adds color and a slight bitterness that balances the sweetness.

Instructions

Roast the cauliflower:

Preheat your oven to 220°C and toss the florets with olive oil, salt, and pepper until theyre lightly coated. Spread them out on a baking sheet so they have room to breathe, then roast for 18 to 20 minutes, flipping halfway, until theyre golden brown and tender with crispy edges.

Boil the pasta:

Bring a large pot of well salted water to a rolling boil and cook the spaghetti until its al dente, with just a little bite left in the center. Before you drain it, scoop out half a cup of that 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 gently until the garlic turns fragrant and just starts to color. Toss in the anchovies and capers, breaking up the anchovies with your spoon until they melt into the oil and disappear into a silky, savory base.

Combine everything:

Add the raisins and roasted cauliflower to the skillet, stirring gently so the florets stay intact, then toss in the drained spaghetti along with a splash of pasta water. Use tongs to lift and turn everything together until the pasta is glossy and coated, adding more water if it feels dry.

Finish and serve:

Pull the skillet off the heat and stir in the lemon zest and chopped parsley, tasting and adjusting the seasoning with salt and pepper. Serve it right away, with an extra drizzle of olive oil and a sprinkle of parsley on top if you like.

Save

The first time I plated this, I stood in my kitchen eating it straight from the skillet, surprised at how something so simple could feel this satisfying. My partner wandered in, took one bite from my fork, and declared it restaurant quality. We ended up eating the whole batch standing up, talking about how good food doesnt need to be complicated, just honest.

Choosing Your Pasta

Whole wheat spaghetti gives this dish a slightly earthy backbone that complements the cauliflower, but regular spaghetti works beautifully if thats what you have. If youre going gluten free, choose a sturdy brand that holds its shape, something made from chickpeas or lentils will add even more protein. I once used bucatini by accident and loved how the sauce clung to the hollow centers, so feel free to experiment with shape.

Getting the Most from Anchovies

If youve been nervous about anchovies, this is the dish that will convert you. They dont taste fishy when they melt into warm oil, instead they create this deep, savory layer that makes everything taste more like itself. Buy them packed in olive oil if you can, and if a few fillets are left in the jar, mash them into butter for the best garlic bread of your life.

Making It Your Own

This recipe is forgiving and loves a little improvisation. Ive added toasted pine nuts for crunch, swapped golden raisins for currants when I ran out, and even stirred in a handful of arugula at the end for extra green bite. If you want more richness, a spoonful of cream or a shower of parmesan works wonders, though the dish is perfectly balanced as written.

• Toast breadcrumbs in olive oil and scatter them on top for a crunchy contrast.
• Add a pinch of saffron to the pasta water for a subtle floral note.
• Serve with a crisp white wine like Verdicchio or a light Pinot Grigio to cut through the richness.

Save

This dish has become my answer to weeknight fatigue and unexpected guests alike, proof that a handful of humble ingredients can feel like a celebration. I hope it brings you as much joy as it has brought my kitchen.

Recipe Questions & Answers

→ Can I substitute the anchovies with something else?

While anchovies provide the signature umami depth, you can use 2 tablespoons of capers or sun-dried tomatoes for a vegetarian version, though the flavor profile will differ significantly.

→ How do I prevent the cauliflower from becoming mushy?

Roast the cauliflower at high heat (220°C/425°F) and avoid overcrowding the baking sheet. Turn the florets once during roasting to ensure even caramelization and maintain 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 hours in advance and reheat gently when combining with the pasta.

→ What type of raisins work best?

Regular dark raisins provide a nice contrast, but golden raisins or currants work equally well. Soak them in warm water for 5 minutes if they're too dry for a plumper texture.

→ How can I adjust the saltiness?

Anchovies and capers are naturally salty, so taste before adding extra salt. Rinse capers thoroughly and start with fewer anchovy fillets if you prefer a milder flavor.

→ What pasta shapes work besides spaghetti?

Linguine, bucatini, or penne work wonderfully with this sauce. Choose shapes that catch the cauliflower pieces and allow the raisins and capers to nestle in.