Cauliflower Anchovy Raisin Spaghetti (Printable)

Roasted cauliflower meets savory anchovies and sweet raisins in this delightful Italian pasta with umami balance.

# Ingredient List:

→ 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 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 - 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 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.
06 - Serve immediately, garnished with extra parsley and a drizzle of olive oil if desired.

# Expert Suggestions:

01 -
  • It feels indulgent yet clocks in at under 400 calories per generous serving.
  • The combination of sweet raisins and savory anchovies creates a flavor profile that keeps you coming back for another bite.
  • Roasting the cauliflower adds a caramelized depth that plain boiled vegetables never achieve.
  • Everything comes together in one skillet at the end, meaning minimal cleanup after a satisfying meal.
02 -
  • Don't skip reserving the pasta water, it's the secret to getting the sauce to cling to every strand instead of pooling at the bottom of the bowl.
  • Roasting the cauliflower instead of boiling it is non-negotiable, the caramelization adds a sweetness and depth that makes the whole dish work.
  • If your anchovies aren't dissolving, break them up with the back of your spoon and give them a little more time in the warm oil.
03 -
  • Toast a handful of breadcrumbs in olive oil until golden and sprinkle them on top for an extra layer of texture and richness.
  • If you find the dish too salty, squeeze a little extra lemon juice over it at the end to balance things out.
  • Always taste your pasta water before cooking, it should be as salty as the sea to properly season the spaghetti from the inside out.
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