Cauliflower Anchovy Raisin Spaghetti (Print version)

Roasted cauliflower, savory anchovies & sweet raisins unite in this vibrant Italian pasta. Just 40 minutes to prepare.

# 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

# Directions:

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 - Transfer to serving plates immediately and garnish with extra parsley and a drizzle of olive oil if desired.

# Expert Tips:

01 -
  • The roasted cauliflower gets caramelized and nutty, which plays beautifully against the briny anchovies.
  • It comes together in under 45 minutes, making it perfect for weeknight dinners when you want flavor without fuss.
  • The sweet raisins surprise your palate in the best way, balancing the umami without feeling heavy.
  • It's low in calories but high in satisfaction, so you can enjoy a full plate without any guilt.
02 -
  • Don't skip reserving the pasta water, it's the secret to making the sauce silky and cohesive instead of dry.
  • Roast the cauliflower until it has real color, pale florets won't have the caramelized sweetness that makes this dish work.
  • Add the lemon zest off the heat so it stays bright and fragrant rather than turning bitter.
03 -
  • Taste the anchovies before adding extra salt, they're already quite salty and can easily tip the dish over the edge.
  • If your cauliflower isn't browning, increase the oven temperature slightly or move the tray closer to the top rack.
  • Toss the pasta in the skillet off the heat for the last minute to let the flavors meld without overcooking.
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