Make this cauliflower and spaghetti recipe with anchovies, then check out our spaghetti bolognese, spaghetti carbonara, asparagus and anchovy pasta, angel hair pasta and more delicious spaghetti recipes.


  • 1 cauliflower, cut into florets, leaves reserved
  • 3 tbsp olive oil
  • ½ tsp sweet smoked paprika
  • a large pinch dried chilli flakes
  • 1 red onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 3 anchovies in olive oil, drained and chopped
  • 175ml white wine
  • 350g spaghetti
  • 50g raisins
  • ½ a small bunch flat-leaf parsley, finely chopped
  • a handful pine nuts, toasted, to serve
  • finely grated to serve (optional) parmesan


  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Toss the cauliflower florets and leaves in a bowl with 2 tbsp of olive oil, the paprika, chilli flakes and some seasoning. Roast for 25 minutes until charred and softened.

  • STEP 2

    Meanwhile, heat the remaining oil in a large non-stick frying pan and fry the onions over a medium-high heat for 8-10 minutes or until softened and starting to caramelise. Reduce the heat, add the garlic and anchovies, and cook for 2 minutes. Tip in the white wine and bubble fiercely until reduced by about two-thirds.

  • STEP 3

    Cook the spaghetti in a large pan of lightly salted boiling water according to pack instructions, then drain, reserving some of the cooking water, and tip back into the pan.

  • STEP 4

    Add the cauliflower to the onion mixture and any crusty bits from the baking tray, and mix. Stir in the raisins and parsley, then tip everything into the spaghetti along with 2-3 tbsp of the cooking water and mix well.

  • STEP 5

    Divide between four bowls and serve with the pine nuts and parmesan sprinkled over.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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