Cauliflower Anchovy Raisin Spaghetti (Printable Version)

Roasted cauliflower tossed with anchovies, raisins, and whole wheat spaghetti for a delightful Italian meal.

# What You'll Need:

→ Pasta

01 - 11 oz whole wheat spaghetti

→ Vegetables

02 - 1 medium cauliflower (about 21 oz), 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 baking sheet and roast for 18 to 20 minutes, turning once, until golden and tender.
02 - Bring large pot of salted water to boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
03 - Heat remaining 1 tablespoon olive oil in large skillet over medium heat. Sauté garlic and chili for 1 minute until fragrant. Add anchovies and capers, stirring until anchovies dissolve into the oil.
04 - Stir in raisins and roasted cauliflower. Toss gently, then add drained spaghetti and splash of reserved pasta water. Mix thoroughly to combine and heat through.
05 - Remove from heat. Add lemon zest and chopped parsley. Season with additional salt and pepper as needed. Toss to combine and serve immediately with optional parsley garnish and olive oil drizzle.

# Expert Advice:

01 -
  • The roasted cauliflower gets caramelized and nutty, balancing the salty anchovies in a way that feels both comforting and surprising.
  • It comes together in under an hour but tastes like youve been simmering something all day.
  • The sweet raisins tucked into every bite make each forkful feel like a tiny flavor adventure.
02 -
  • Dont skip reserving the pasta water, that starchy liquid is what helps the sauce cling to every strand instead of pooling at the bottom of the bowl.
  • Let the anchovies fully dissolve into the oil before adding anything else, rushing this step leaves you with chunks instead of that smooth, savory richness.
  • Roast the cauliflower until its truly golden, pale florets wont give you the caramelized sweetness that makes this dish work.
03 -
  • Toss the hot pasta directly in the skillet instead of plating it first, the residual heat helps the sauce emulsify and cling.
  • If your raisins are dry and hard, soak them in warm water for five minutes before adding them so they plump up and release their sweetness.
  • Always zest the lemon before you juice it, and add the zest at the very end so its brightness doesnt cook off.
Go Back