Save to Pinterest My neighbor Rosa knocked on my door one Tuesday evening holding a bag of cauliflower and a tin of anchovies, insisting I was wasting my life if I hadn't tried this combination. She didn't wait for an answer, just walked into my kitchen and started chopping. The smell that filled the room that night, roasted cauliflower mingling with garlic and those tiny salty fish, made me realize how much I'd been missing. By the time we sat down with our bowls, I understood why she'd been so insistent.
I made this for my sister after her long shift at the hospital, and she ate two bowls standing at the counter. She kept saying she couldn't believe something this simple tasted this good. We talked about how our grandmother used to hide anchovies in dishes without telling us, and how we'd devour them without knowing. That night, this pasta became our little tradition whenever one of us needed comfort without the heaviness.
Ingredients
- Whole wheat spaghetti: The nuttiness of whole wheat holds up beautifully against bold flavors, and it doesn't turn mushy if you let it sit a minute.
- Cauliflower: Cut the florets small so they roast faster and get more caramelized surface area, which is where all the magic happens.
- Anchovy fillets: Don't be scared of these, they dissolve into pure umami and make everything taste richer without any fishiness.
- Raisins: They plump up slightly from the pasta water and add these unexpected sweet pops throughout every bite.
- Garlic: Slice it thin so it crisps just a little in the oil, giving you both flavor and texture.
- Capers: Rinse them well to control the salt level, then chop them so their briny punch distributes evenly.
- Lemon zest: Add this at the very end so the oils stay bright and aromatic, not cooked out.
- Flat-leaf parsley: The fresh, grassy flavor cuts through the richness and makes the whole dish feel lighter.
- Red chili: Optional, but a small amount adds warmth without overwhelming the delicate balance.
- Extra virgin olive oil: Use a decent one since it's a main flavor here, not just a cooking fat.
Instructions
- Roast the cauliflower:
- Preheat your oven to 220°C (425°F) and toss those cauliflower florets with a tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet without crowding, then roast for 18 to 20 minutes, flipping halfway, until they're golden with crispy edges.
- Cook the pasta:
- Get a large pot of salted water boiling and cook your spaghetti until it's al dente, with just a little bite left. Before you drain it, scoop out half a cup of that starchy pasta water, it's your secret weapon for binding everything together.
- Build the base:
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat, then add your sliced garlic and chopped chili. Let them sizzle for about a minute until the kitchen smells incredible, then add the anchovies and capers, stirring until the anchovies just melt into the oil.
- Bring it together:
- Toss in the raisins and roasted cauliflower, mixing gently so nothing breaks apart. Add the drained spaghetti and a good splash of that reserved pasta water, then toss everything together until it's glossy and cohesive.
- Finish and serve:
- Pull the skillet off the heat and stir in the lemon zest and chopped parsley. Taste it, adjust the salt and pepper if needed, then serve it right away with an extra drizzle of olive oil and more parsley on top.
Save to Pinterest One evening, I served this to friends who claimed they hated anchovies and wouldn't touch raisins in savory food. They went quiet after the first bite, then one of them asked for the recipe before she'd even finished her plate. It's the dish that makes people reconsider their rules, the one that proves sometimes the strangest combinations make the most sense.
What to Do With Leftovers
This pasta is surprisingly good cold the next day, almost like a pasta salad. The flavors meld overnight, and the raisins get even softer and sweeter. I've eaten it straight from the fridge standing in front of the open door more times than I'll admit. If you want to reheat it, add a tiny splash of water or olive oil in a pan over low heat, tossing gently so it doesn't dry out.
How to Make It Your Own
Rosa always said this dish was a template, not a rule. I've added toasted pine nuts for crunch, swapped the raisins for dried currants when that's what I had, and even stirred in a handful of arugula at the end for peppery bite. Once you get the basic rhythm of roasted vegetable, salty element, and sweet contrast, you can riff on it forever. My friend uses sun-dried tomatoes instead of raisins, and it's just as good.
Pairing and Serving Ideas
This pairs beautifully with a crisp, dry white wine like Verdicchio or a light Pinot Grigio. The acidity cuts through the richness and highlights the sweetness of the raisins. If you're serving it for a casual dinner, a simple green salad with lemon vinaigrette is all you need on the side. I've also served it as a side dish alongside grilled fish, and it held its own without competing.
- Top with toasted breadcrumbs for extra crunch and a rustic feel.
- Add a handful of fresh spinach or arugula right before serving for color and freshness.
- Finish with a sprinkle of red pepper flakes if you want a little more heat.
Save to Pinterest Every time I make this, I think of Rosa barging into my kitchen with her bag of groceries and her unshakable confidence. It's a dish that feels like a gift, simple and surprising, and it never fails to make people lean back in their chairs and sigh.
Common Recipe Questions
- → Can I omit the anchovies?
While anchovies provide the signature umami depth, you can substitute them with miso paste or soy sauce for a similar savory flavor. Start with 1 teaspoon and adjust to taste.
- → How do I prevent the cauliflower from becoming mushy?
Ensure your oven is fully preheated to 220°C and don't overcrowd the baking sheet. Roast for 18-20 minutes, turning halfway through. The cauliflower should be golden and tender but still hold its shape.
- → What pasta alternatives work best?
Whole wheat spaghetti is ideal for this dish, but you can use gluten-free spaghetti, regular spaghetti, or even linguine. Adjust cooking time according to package instructions.
- → Can I prepare this dish ahead of time?
Roast the cauliflower and cook the spaghetti in advance, storing them separately in the refrigerator. Combine and warm through in a skillet just before serving for the best texture and flavor.
- → What wine pairs well with this dish?
A crisp, dry white wine like Verdicchio complements the salty anchovies and sweet raisins beautifully. The acidity cuts through the richness and enhances the overall dining experience.
- → Are there substitutions for raisins?
Golden raisins, currants, or even dried cranberries work well. For a different flavor profile, try pine nuts mixed with a touch of honey instead of raisins.