Cauliflower Anchovy Raisin Spaghetti (Printable version)

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

# 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 tbsp 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 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 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 Tips:

01 -
  • It turns humble cauliflower into something you will crave on repeat, with barely any effort.
  • The balance of salty, sweet, and umami hits all the right notes without feeling heavy.
  • You can have a deeply flavorful, low-calorie dinner on the table in under 40 minutes.
  • It uses pantry staples in a way that feels exciting and a little bit luxurious.
02 -
  • Do not skip reserving the pasta water, it is the secret to making the sauce cling to every strand of spaghetti.
  • Let the anchovies fully dissolve into the oil before adding anything else, rushing this step leaves you with uneven flavor.
  • Roast the cauliflower until it has actual color, pale cauliflower will not give you the sweetness and depth you need.
03 -
  • Toast a handful of breadcrumbs in olive oil until golden and scatter them on top for a restaurant worthy crunch.
  • If you are nervous about anchovies, start with four fillets instead of six, you can always add more next time.
  • Toss the hot pasta directly in the skillet with the sauce instead of plating first, it helps everything stick together beautifully.
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