Pin it My neighbor Sofia taught me this recipe on a humid August evening when my kitchen felt too hot for anything complicated. She showed up with a bag of cauliflower and a jar of anchovies, insisting we could make something bright and filling without turning on the stove for long. The combination sounded odd at first, but watching her toss golden cauliflower with those salty, melted anchovies and plump raisins changed how I thought about pasta completely. Now it's my go-to when I want something that feels indulgent but keeps me light on my feet.
I made this for a small dinner party last spring, and one guest who claimed to hate anchovies asked for seconds. She didn't realize they were in there until I mentioned it later, because they melt into the oil and become this savory backbone rather than a fishy punch. That night, I learned that sometimes the best ingredients are the ones that disappear into the dish, leaving only their essence behind.
Ingredients
- Whole wheat spaghetti: The nutty flavor of whole wheat holds up to the bold ingredients here, and it adds a bit more texture than regular pasta.
- Cauliflower: Roasting it until golden brings out a sweetness you won't get from steaming, and those crispy edges are worth the oven time.
- Garlic: Slice it thin so it crisps slightly in the oil without burning, adding a gentle bite throughout the dish.
- Red chili: Optional, but a small amount adds warmth without overpowering the delicate balance of flavors.
- Anchovy fillets: They dissolve into the oil and create a savory base that's complex, not fishy, especially when paired with the sweetness of raisins.
- Raisins: Their natural sweetness offsets the salt and umami, creating little pockets of surprise in every bite.
- Capers: Chopped capers add bursts of tangy brightness that cut through the richness.
- Lemon zest: A fresh, citrusy lift at the end keeps the dish from feeling too heavy.
- Flat-leaf parsley: Adds color and a subtle herbal note that ties everything together.
- Extra virgin olive oil: Use a good quality oil here, as it carries the flavors and coats the pasta beautifully.
Instructions
- Roast the Cauliflower:
- Preheat your oven to 220°C (425°F) and toss the cauliflower florets with a tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 18 to 20 minutes, flipping halfway through, until they're golden and tender with crispy edges.
- Cook the Pasta:
- While the cauliflower roasts, bring a large pot of salted water to a boil and cook the spaghetti until al dente. Before draining, scoop out half a cup of the starchy pasta water to help the sauce cling later.
- Build the Base:
- In a large skillet over medium heat, warm the remaining tablespoon of olive oil and sauté the garlic and chili for about a minute until fragrant. Add the anchovies and capers, stirring until the anchovies melt into the oil and create a savory foundation.
- Combine Everything:
- Stir in the raisins and roasted cauliflower, then add the drained spaghetti and a splash of the reserved pasta water. Toss everything together gently, letting the pasta absorb the flavors and the water help everything coat evenly.
- Finish and Serve:
- Remove the skillet from the heat and add the lemon zest and chopped parsley. Taste and adjust the seasoning with more salt and pepper if needed, then serve immediately with an extra drizzle of olive oil and a sprinkle of parsley on top.
Pin it One evening, I made this after a long day and ate it straight from the skillet, standing at the counter with a glass of cold white wine. The combination of sweet, salty, and tangy felt like a conversation in my mouth, and I realized that simple ingredients, when treated right, can feel like a celebration. It's become my reminder that good food doesn't need to be complicated to be memorable.
Choosing Your Pasta
Whole wheat spaghetti adds a hearty, nutty flavor that complements the roasted cauliflower beautifully. If you prefer a lighter texture, regular spaghetti works just as well, or you can swap in gluten-free pasta without losing any of the dish's charm. The key is to cook it just until al dente, so it has enough bite to hold up to the bold flavors without turning mushy.
Making It Your Own
This recipe is forgiving and loves a little improvisation. I've added toasted pine nuts for crunch, swapped golden raisins for currants when that's what I had on hand, and even tossed in a handful of arugula at the end for a peppery bite. If you're not a fan of anchovies, a spoonful of miso paste can give you a similar umami depth, though the flavor will be a bit different.
Serving Suggestions
This pasta shines on its own, but it pairs beautifully with a crisp, dry white wine like Verdicchio or a light Pinot Grigio. A simple green salad with lemon vinaigrette on the side keeps the meal balanced and fresh. If you want to make it feel more substantial, serve it with crusty bread to soak up any leftover sauce.
- Garnish with extra parsley and a drizzle of your best olive oil for a restaurant-worthy finish.
- For added texture, sprinkle toasted breadcrumbs or pine nuts on top just before serving.
- Leftovers keep well in the fridge for a day and can be gently reheated with a splash of water or broth.
Pin it This dish has taught me that balance is everything in cooking, and that some of the best meals come from unlikely combinations. I hope it becomes a favorite in your kitchen, just as it has in mine.
Recipe FAQs
- → Can I substitute the anchovies in this dish?
While anchovies provide essential umami depth, you can substitute with 1-2 tablespoons of miso paste or sun-dried tomatoes for a vegetarian alternative, though the flavor profile will differ significantly.
- → What type of raisins work best?
Regular dark raisins work perfectly, but golden raisins or currants offer a slightly different sweetness. Golden raisins provide a milder, more delicate flavor that pairs beautifully with the cauliflower.
- → How do I prevent the cauliflower from becoming mushy?
Cut florets into uniform small pieces and roast at high heat (220°C/425°F). Avoid overcrowding the baking sheet, and turn them halfway through roasting to ensure even caramelization and maintain texture.
- → Can this dish be made ahead of time?
While best served immediately, you can roast the cauliflower and prepare the anchovy-caper mixture in advance. Cook the pasta fresh and combine everything just before serving to maintain optimal texture.
- → What wine pairs well with this pasta?
A crisp, dry white wine like Verdicchio complements the savory anchovies and sweet raisins beautifully. Alternatively, try a Pinot Grigio or a light Sicilian white wine for authentic Italian pairing.
- → How can I make this dish more substantial?
Add toasted pine nuts or breadcrumbs for crunch, or incorporate additional vegetables like cherry tomatoes or roasted red peppers. You can also increase the protein by adding white beans or chickpeas.