Cauliflower Anchovy Raisin Spaghetti (Printable Version)

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, approximately 21 oz, cut into small florets
03 - 2 cloves garlic, thinly sliced
04 - 1 small red chili, finely chopped, optional
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 - Sea salt and freshly ground black pepper to taste

# Steps:

01 - Preheat oven to 425°F. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 18 to 20 minutes, stirring halfway through, until golden brown and tender.
02 - Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining in a colander.
03 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add sliced garlic and chili, if using. Sauté for 1 minute until fragrant. Add chopped anchovies and capers, stirring continuously until anchovies dissolve into the oil.
04 - Stir raisins and roasted cauliflower into the skillet. Gently toss, then add drained spaghetti along with a splash of reserved pasta water. Mix thoroughly until all components are evenly coated and heated through.
05 - Remove from heat. Add lemon zest and chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed. Toss once more to distribute flavors evenly.
06 - Transfer to serving plates immediately. Garnish with additional fresh parsley and a light drizzle of extra virgin olive oil if desired.

# Expert Insights:

01 -
  • The roasted cauliflower gets crispy and caramelized edges that add a satisfying texture to every bite.
  • Anchovies melt into the oil and create this deep umami base that doesn't taste fishy at all, just rich and savory.
  • The raisins bring unexpected pops of sweetness that balance the salty elements perfectly.
  • It comes together in about 40 minutes, which means you can have a restaurant-quality dinner on a weeknight.
02 -
  • Don't skip reserving the pasta water, its starch helps the sauce cling to the noodles and brings everything together beautifully.
  • Let the anchovies fully melt into the oil before adding other ingredients, this ensures their flavor disperses evenly without any fishy chunks.
  • Roast the cauliflower until it has real color, pale cauliflower won't have the caramelized sweetness that makes this dish shine.
03 -
  • Taste your anchovies before adding extra salt, some brands are much saltier than others and you don't want to overdo it.
  • If the pasta seems dry after tossing, add a little more reserved pasta water a tablespoon at a time until it reaches a silky consistency.
  • Zest the lemon directly over the finished dish so the oils spray onto the pasta, it makes the citrus flavor more vibrant and aromatic.
Go Back