Cauliflower Anchovy Raisin Spaghetti

There was a night when I had a wilted cauliflower sitting in my fridge and a half-empty jar of anchovies I kept forgetting about. I almost ordered takeout, but something about the golden florets after roasting stopped me in my tracks. The smell alone—nutty, almost sweet—made me want to build a meal around it. What started as improvisation turned into one of those dishes I now crave on weeknights when I want something bold but not heavy.

I made this for a friend who swore she hated anchovies, and I watched her go silent after the first bite. She looked up at me, confused, and asked what the umami depth was coming from. When I told her, she laughed and said maybe she just hated bad anchovies. We finished the whole bowl between us, sitting on my kitchen counter with our feet dangling, talking until the wine ran out.

Ingredients

• Whole wheat spaghetti: The nutty flavor stands up beautifully to the bold ingredients, and it adds a bit more fiber than regular pasta, making the dish more satisfying.
• Cauliflower: Roasting transforms it into something sweet and caramelized, almost like candy, and it soaks up all the garlicky, salty flavors in the pan.
• Anchovy fillets: They melt into the oil and become this rich, savory backbone that makes everything taste more alive without screaming fish.
• Raisins: These little bursts of sweetness balance the brininess and add a playful contrast that keeps each bite interesting.
• Garlic: Thinly sliced so it crisps up just a bit in the oil, releasing that warm, aromatic scent that makes your kitchen feel like home.
• Capers: They add a sharp, tangy pop that cuts through the richness and wakes up your taste buds.
• Lemon zest: A bright finish that lifts the whole dish and makes it feel fresher and lighter.
• Parsley: Fresh and green, it adds color and a slight peppery note that ties everything together at the end.
• Red chili: Optional, but a little heat makes the sweet and salty elements even more pronounced.
• Extra virgin olive oil: Use a good one here, it carries all the flavors and adds a silky richness to every strand of pasta.

Instructions

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Roast the cauliflower:

Toss those florets with olive oil, salt, and pepper, then spread them out on a baking sheet so they have room to breathe and caramelize. Roast them at 220°C until the edges turn golden and crispy, flipping halfway through so every piece gets that sweet, nutty char.

Boil the spaghetti:

Cook it in generously salted water until it still has a little bite, then save half a cup of that starchy pasta water before you drain. That liquid is magic for bringing the sauce together later.

Build the base:

Heat your skillet with a tablespoon of olive oil and let the garlic and chili sizzle gently until your kitchen smells like an Italian grandmother is visiting. Stir in the anchovies and capers, breaking up the fillets with your spoon until they dissolve into the oil like a savory whisper.

Combine everything:

Add the raisins and roasted cauliflower to the skillet, then toss in the drained spaghetti and a splash of that reserved pasta water. Stir it all together over low heat, letting the pasta drink up the flavors and the water create a light, glossy coating.

Finish with brightness:

Pull the pan off the heat and shower in the lemon zest and parsley, tossing one last time. Taste it, adjust the salt and pepper if needed, and serve it right away while it is still steaming.

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One evening, I brought this to a potluck where everyone else had made casseroles and heavy baked dishes. My bowl was empty within minutes, and two people asked for the recipe before dessert even came out. It was the first time I realized that simple, bright flavors can outshine comfort food when they are done right.

Choosing Your Pasta

Whole wheat spaghetti is my go-to here because it has a hearty, slightly nutty flavor that complements the roasted cauliflower beautifully. If you want to go gluten-free, a good chickpea or lentil pasta works surprisingly well and adds even more protein. Regular spaghetti is fine too, just make sure you cook it al dente so it does not turn mushy when you toss it in the skillet.

Getting the Most from Your Cauliflower

The key is cutting the florets small and uniform so they roast evenly and get those crispy, caramelized edges. I learned the hard way that overcrowding the baking sheet leads to steaming instead of roasting, so give them space and use two pans if you need to. If you have a convection setting on your oven, use it—it helps the cauliflower get even crispier without drying out.

Making It Your Own

This recipe is forgiving and loves a little improvisation. I have swapped the raisins for dried cranberries when I wanted something a bit tart, and I have added toasted pine nuts on top for crunch when I am feeling fancy. You can also toss in a handful of arugula at the very end for a peppery bite, or finish it with a sprinkle of Parmesan if you are not keeping it dairy-free.

• Try golden raisins or currants if you want a milder sweetness.
• Add toasted breadcrumbs on top for a crunchy contrast.
• Finish with a squeeze of fresh lemon juice if you love extra brightness.

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

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This is the kind of dish that makes weeknight cooking feel a little special without any extra effort. It is proof that a few good ingredients and a hot oven can turn into something you will want to make again and again.

Recipe Questions & Answers

→ Can I substitute the anchovies with another ingredient?

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

→ How do I prevent the cauliflower from getting mushy?

Cut florets into uniform sizes and roast at high heat (220°C/425°F) without overcrowding the baking sheet. Turn once during roasting to ensure even caramelization and maintain texture.

→ Can I make this dish ahead of time?

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

→ What type of raisins work best in this dish?

Regular dark raisins provide sweetness and chewiness, but golden raisins or currants also work beautifully. Soak them in warm water for 5 minutes if you prefer a plumper texture.

→ How can I add more protein to this meal?

Increase the anchovy fillets to 8-10, add grilled shrimp, or incorporate white beans during the final toss. Toasted pine nuts also boost protein while adding pleasant crunch.

→ Is regular spaghetti acceptable instead of whole wheat?

Absolutely. Regular spaghetti, bucatini, or linguine all work well. Whole wheat is used here for added fiber and nuttiness, but use your preferred pasta variety.