Cauliflower Anchovy Raisin Spaghetti (Printable)

Roasted cauliflower meets savory anchovies and sweet raisins in this umami-rich Italian pasta dish.

# 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 tablespoons 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 - Heat remaining 1 tablespoon olive oil in a 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 a 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 if needed, and toss again. Serve immediately, garnished with extra parsley and a drizzle of olive oil if desired.

# Expert Suggestions:

01 -
  • It tastes indulgent but keeps you light, the kind of dinner that doesnt make you regret seconds.
  • Every bite gives you something different: sweet bursts from raisins, salty whispers from anchovies, and caramelized cauliflower that tastes like it took hours.
02 -
  • Dont skip reserving the pasta water, its the only thing that will make the sauce cling properly without adding cream or butter.
  • If your cauliflower isnt getting golden, your oven isnt hot enough or youve crowded the pan, give it space and crank up the heat.
03 -
  • Let the anchovies fully dissolve into the oil before adding anything else, thats when they stop being fishy and start being magic.
  • Taste your pasta water before adding it to the pan, if its not salty enough it wont season your dish properly.
Return