Cauliflower Anchovy Raisin Spaghetti (Printable Version)

Roasted cauliflower meets savory anchovies and sweet raisins in this vibrant Italian pasta dish. Ready in 40 minutes.

# What You'll 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 tbsp fresh flat-leaf parsley, chopped

→ Umami and Sweetness

06 - 6 anchovy fillets, drained and chopped
07 - 1/4 cup raisins
08 - 1 tbsp capers, rinsed and chopped
09 - Zest of 1 lemon
10 - 2 tbsp 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.
06 - Serve immediately, garnished with extra parsley and a drizzle of olive oil if desired.

# Expert Tips:

01 -
  • The roasted cauliflower gets these beautiful caramelized edges that taste almost nutty and sweet.
  • Anchovies melt into the oil and create this deep savory backbone without tasting fishy at all.
  • Every bite has a little surprise, a plump raisin here, a briny caper there, and it keeps your palate interested.
  • It feels indulgent and complex but comes together in less than an hour on a weeknight.
02 -
  • Don't skip reserving the pasta water, it has starch that helps the sauce cling to every strand instead of pooling at the bottom.
  • If your anchovies are particularly salty, go easy on the salt until the very end or the whole dish will be too briny.
  • Roast the cauliflower until it's truly golden, pale florets won't have that sweet caramelized flavor that makes this dish sing.
03 -
  • Toss the drained pasta with a drizzle of olive oil if you're not adding it to the sauce immediately, it prevents sticking and clumping.
  • Roast extra cauliflower and keep it in the fridge, it's perfect for grain bowls, salads, or snacking straight from the container.
  • Use kitchen shears to snip the parsley right over the pan at the end, it's faster than chopping and the fresh green flavor stays brighter.
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