Cauliflower Anchovy Raisin Spaghetti

Last Tuesday, I stood in my kitchen at 9pm, tired and craving something that felt like dinner but didn't require an hour of chopping. A lonely cauliflower head sat on the counter, and I remembered reading about this unlikely combination of anchovies and raisins. Twenty minutes later, I was scraping my bowl clean, wondering why I'd ever been skeptical.

My friend Marco watched me make this once, raising his eyebrows at the raisins. One bite in, he was silent, then asked for the recipe. Now it's his weeknight standby too.

Ingredients

• Whole wheat spaghetti: The nutty flavor stands up to the bold ingredients, though regular works fine too
• Cauliflower: Roasting transforms it into something sweet and golden, the real star here
• Anchovy fillets: Don't skip them, they melt into this rich, salty foundation that pulls everything together
• Raisins: Golden raisins are prettier but dark ones work, just plump them in warm water first if they're hard
• Capers: These little brined buds add bright acid that cuts through the richness
• Lemon zest: Finish with this, it wakes up the whole dish

Instructions

Roast the cauliflower:

Toss florets with olive oil, salt, and pepper until coated, then spread on a baking sheet. Roast at 220°C until golden and tender, turning once halfway through.

Cook the pasta:

Boil spaghetti in salted water until al dente, but save that half cup of starchy pasta water before draining, it's liquid gold.

Build the flavor base:

Sauté garlic and chili in olive oil until fragrant, then add anchovies and capers, stirring until the anchovies disappear into the oil.

Combine everything:

Add raisins and roasted cauliflower to the skillet, toss with the drained pasta, and use that pasta water to create a silky sauce that clings to every strand.

Finish bright:

Remove from heat, scatter lemon zest and parsley over the top, toss once more, and taste for salt.

Pin it

Served this at a dinner party where two guests swore they hated anchovies. They went back for seconds.

Make It Your Own

Golden raisins look beautiful against the pale cauliflower, but currants work if that's what you have. Sometimes I add a handful of toasted pine nuts at the end for crunch.

What To Drink

A crisp white wine with some acid cuts through the olive oil. Verdicchio is traditional, but a Sauvignon Blanc works perfectly.

Timing Tips

Get the cauliflower in the oven first, then start the water boiling. The cauliflower and pasta should finish around the same time.

• Chop everything while the oven preheats
• Set out your pasta water measuring cup before you start cooking
• Warm your serving bowls in the oven while the cauliflower roasts

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This dish proves that the most unexpected combinations often become the favorites we return to again and again.

Recipe FAQs

→ How do you get the cauliflower tender and golden?

The cauliflower florets are roasted in a hot oven (220°C/425°F) with a little olive oil, salt, and pepper for about 18-20 minutes. Turning them once during roasting helps achieve an even golden-brown color and tender texture.

→ Will the anchovies make the dish taste too 'fishy'?

No, when anchovies are cooked in olive oil, they melt and dissolve, imparting a deep, savory umami flavor rather than a strong fishy taste. They enhance the overall depth of the dish beautifully.

→ Can I use a different type of pasta?

Absolutely! While spaghetti is recommended, you can use other long pasta shapes like linguine or bucatini. Short pasta like penne or rigatoni would also work well, just ensure it's cooked al dente.

→ What if I don't like raisins?

Raisins add a subtle sweetness that balances the savory elements. If you prefer, you can omit them entirely, or substitute with other dried fruits like currants for a similar, though slightly different, sweet note.

→ How can I make this dish gluten-free?

To make this dish gluten-free, simply use your favorite brand of gluten-free spaghetti. The rest of the ingredients are naturally gluten-free. Always check ingredient labels for hidden gluten, especially if adding breadcrumbs.

→ What's a good way to add more texture?

For an added crunch, consider sprinkling the finished dish with toasted pine nuts or breadcrumbs. This provides a lovely textural contrast to the tender vegetables and pasta.