Save My neighbor once told me she'd never tasted cauliflower that didn't bore her until the afternoon I brought over this pasta. The smell of roasted cauliflower turning golden was drifting through my open kitchen window, and she appeared at my door curious and hungry. I wasn't planning to share, but the look on her face after the first bite made me double the recipe every time since. It's funny how a dish born from pantry odds and ends can become the thing people ask you to make again.
I made this for a quiet Friday dinner when I was too tired to think but too hungry to order in. The anchovies melted into the olive oil like they were never solid, and the kitchen smelled like a coastal Italian town I'd only seen in photos. I sat alone at the table with a glass of cold white wine, twirling spaghetti and feeling like I'd accomplished something small but meaningful. That night I realized cooking doesn't always need an occasion.
Ingredients
- Whole wheat spaghetti: The nutty flavor pairs beautifully with roasted vegetables and holds up to bold ingredients like anchovies, plus it keeps the dish feeling hearty without being heavy.
- Cauliflower: Roasting transforms it from bland to caramelized and sweet, with crispy edges that add texture to every forkful.
- Anchovy fillets: They dissolve into pure umami and provide a salty depth that doesn't taste fishy if you give them a minute to melt into the oil.
- Raisins: Their natural sweetness cuts through the brininess and adds little bursts of flavor that surprise you in the best way.
- Garlic and red chili: These aromatics wake up the whole dish and give it a gentle warmth that lingers without overwhelming.
- Capers: Briny and sharp, they add pops of acidity that brighten each bite and balance the richness of the oil.
- Lemon zest: A fresh, citrusy lift at the end makes everything taste brighter and more alive.
- Flat-leaf parsley: It adds a clean, herbal note and a bit of color that makes the dish look as good as it tastes.
- Extra virgin olive oil: Use a good one here because it carries all the flavors together and coats the pasta with silky richness.
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 until everything is lightly coated. Spread them on a baking sheet in a single layer and roast for 18 to 20 minutes, flipping halfway through, until the edges are golden and crispy.
- Cook the pasta:
- While the cauliflower roasts, bring a large pot of well-salted water to a rolling boil and cook the spaghetti according to the package directions until it's just al dente. Before draining, scoop out half a cup of the starchy pasta water and set it aside.
- Build the sauce base:
- In a large skillet over medium heat, warm the remaining tablespoon of olive oil and add the sliced garlic and chopped chili, stirring for about a minute until fragrant but not browned. Toss in the chopped anchovies and capers, stirring gently until the anchovies break down and melt into the oil like a savory paste.
- Combine everything:
- Add the raisins and roasted cauliflower to the skillet, tossing gently so the florets stay intact, then add the drained spaghetti and a splash of the reserved pasta water. Toss everything together over low heat until the pasta is glossy and coated, adding more pasta water if it looks dry.
- Finish and serve:
- Remove the skillet from the heat and stir in the lemon zest and chopped parsley, tasting and adjusting the seasoning with salt and pepper as needed. Serve immediately with an extra drizzle of olive oil and a sprinkle of parsley on top.
Save A friend once admitted she'd been secretly skeptical about anchovies until she tried this dish at my table. She kept going back for seconds, then asked for the recipe in a text before she even left my apartment. Now she makes it for her own dinner parties and pretends she invented it, which honestly makes me proud.
Choosing Your Pasta
Whole wheat spaghetti adds a hearty, slightly nutty backbone that complements the roasted vegetables, but you can absolutely swap it for regular spaghetti if that's what you have. I've also made this with gluten-free pasta for a friend with celiac disease, and it worked beautifully as long as I added an extra splash of pasta water to help the sauce come together. The shape matters less than making sure you cook it just to al dente so it doesn't turn mushy when you toss it with the cauliflower.
Making It Your Own
This recipe is forgiving and loves a little improvisation. I've tossed in toasted pine nuts when I had them, and the crunch added a whole new layer of texture that made it feel fancy. You could also swap the raisins for dried currants or even chopped dried apricots if you want a different kind of sweetness. One time I added a handful of arugula right at the end, and the peppery bite was perfect against the rich, salty sauce.
Serving and Storing
This dish is best served hot, straight from the skillet, with a crisp white wine like Verdicchio or Pinot Grigio on the side. If you have leftovers, store them in an airtight container in the fridge for up to two days, and reheat gently in a skillet with a splash of water or olive oil to bring back the moisture. The flavors actually deepen overnight, so don't be surprised if you like it even more the second time around.
- Garnish with extra parsley and a drizzle of your best olive oil just before serving for a restaurant-quality finish.
- If you're serving this to guests, warm the serving bowls in the oven for a few minutes so the pasta stays hot longer.
- Pair it with a simple green salad dressed in lemon and olive oil to keep the meal light and balanced.
Save There's something quietly satisfying about a dish that surprises people with how much flavor it packs into so few ingredients. I hope this one becomes a regular in your kitchen, the way it has in mine.
Recipe FAQs
- → Can I substitute the anchovies with something else?
While anchovies provide essential umami depth, you can substitute with 2 tablespoons of capers or a teaspoon of miso paste for a vegetarian version, though the flavor profile will differ.
- → What type of pasta works best for this dish?
Whole wheat spaghetti is recommended, but you can use regular spaghetti, linguine, or even gluten-free pasta. The sauce clings well to long pasta shapes.
- → 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 prepare any components ahead of time?
Yes, you can roast the cauliflower up to 2 days in advance and store it refrigerated. Reheat gently in the skillet before combining with the pasta and other ingredients.
- → What wine pairs well with this dish?
A crisp, dry white wine like Verdicchio or Pinot Grigio complements the salty anchovies and sweet raisins beautifully. The wine's acidity balances the rich flavors.
- → How can I make this dish more substantial?
Add toasted pine nuts or breadcrumbs for crunch, or include some white beans for extra protein. You can also increase the anchovy quantity for a more pronounced savory flavor.