Cauliflower Anchovy Raisin Spaghetti (Print Version)

Roasted cauliflower with savory anchovies, sweet raisins, and spaghetti in a vibrant Italian-inspired dish.

# What You'll Need:

→ Pasta

01 - 11 oz whole wheat spaghetti

→ Vegetables

02 - 1 medium cauliflower, approximately 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 & 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

# Method:

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 Advice:

01 -
  • It turns humble ingredients into something exciting without fancy techniques or hard-to-find items.
  • The roasted cauliflower gets crispy edges that make every bite interesting.
  • Sweet raisins and salty anchovies create a flavor balance that feels both comforting and surprising.
  • You can have dinner on the table in under an hour with minimal cleanup.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will make the sauce silky instead of dry and clumpy.
  • Let the cauliflower roast undisturbed for the first ten minutes so it actually browns instead of just softening.
  • Add the lemon zest off the heat or it turns bitter and loses its brightness.
03 -
  • Use the smallest cauliflower florets you can manage so they roast faster and get more crispy surface area.
  • If your anchovies are very salty, rinse them quickly under cold water before chopping to keep the dish balanced.
  • Toss the hot pasta with the sauce off the heat for thirty seconds before serving so the flavors marry without overcooking.
Go Back