Cauliflower Anchovy Raisin Spaghetti (Printable Version)

Roasted cauliflower meets savory anchovies and sweet raisins in this vibrant Italian pasta with perfect umami balance.

# What You Need:

→ Pasta

01 - 11 oz whole wheat spaghetti

→ Vegetables

02 - 1 medium cauliflower, about 1.3 lbs, cut into small florets
03 - 2 cloves garlic, thinly sliced
04 - 1 small red chili, finely chopped
05 - 2 tablespoons fresh flat-leaf parsley, chopped

→ Umami and Sweetness

06 - 6 anchovy fillets, drained and chopped
07 - 1/4 cup raisins
08 - 1 tablespoon capers, rinsed and chopped
09 - Zest of 1 lemon
10 - 2 tablespoons extra virgin olive oil

→ Seasoning

11 - Salt and freshly ground black pepper to taste

# How To Make It:

01 - Preheat oven to 425°F. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 18-20 minutes, turning once, until golden and tender.
02 - Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
03 - In a large skillet over medium heat, add remaining 1 tablespoon olive oil. Sauté garlic and chili for 1 minute until fragrant. Add anchovies and capers, stirring until anchovies melt into the oil.
04 - Stir in raisins and roasted cauliflower. Toss gently, then add drained spaghetti and a splash of reserved pasta water. Mix well to combine and heat through.
05 - Remove from heat. Add lemon zest and chopped parsley. Season with additional salt and pepper if needed, and toss again. Serve immediately, garnished with extra parsley and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It tastes expensive and complicated but comes together in less than an hour with pantry staples.
  • The sweet raisins balance the salty anchovies in a way that surprises everyone who tries it.
  • Roasting the cauliflower brings out a caramelized sweetness you just cant get from boiling.
  • Its filling and satisfying without feeling heavy, perfect for when you want comfort without the guilt.
02 -
  • Dont crowd the cauliflower on the baking sheet or it will steam instead of roast and you will miss out on those crispy caramelized edges.
  • Reserve the pasta water before draining, it has starch that helps the sauce cling to the spaghetti and brings everything together.
  • Add the lemon zest at the very end off the heat so it stays bright and fragrant instead of turning bitter.
03 -
  • Taste the anchovies before you add them, some brands are saltier than others and you may need to adjust your seasoning.
  • If the pasta seems dry after tossing, add a little more reserved pasta water, one tablespoon at a time, until it reaches the right consistency.
  • Let the cauliflower roast undisturbed for the first 10 minutes so it has time to develop those golden, caramelized bits.
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