Cauliflower Anchovy Raisin Spaghetti (Printable Version)

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

# What You 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 Steps:

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 - Plate immediately and garnish with extra parsley and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It tricks your taste buds into thinking you spent hours on it when really it's just smart layering of sweet, salty, and savory.
  • The roasted cauliflower gets caramelized edges that make even non-cauliflower people go back for seconds.
  • You get that restaurant-quality umami depth from a handful of pantry staples.
02 -
  • Don't skip the pasta water, it has starch that helps the sauce stick to the noodles instead of pooling at the bottom of the bowl.
  • If your cauliflower isn't getting golden after 15 minutes, crank the oven up another notch or move the pan to the top rack.
  • Taste before you add more salt, the anchovies and capers can be salty enough on their own depending on the brand.
03 -
  • Buy anchovies packed in olive oil, not salt, they're easier to work with and taste cleaner.
  • If your cauliflower florets are different sizes, put the bigger ones on the edges of the pan where the heat is more intense so everything finishes at the same time.
  • Add the lemon zest off the heat so it stays bright and doesn't turn bitter from cooking.
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