Cauliflower Anchovy Raisin Spaghetti (Printer-Friendly)

Roasted cauliflower meets savory anchovies and sweet raisins in this vibrant Italian pasta with umami-rich flavors.

# What You'll Need:

→ Pasta

01 - 11 oz whole wheat spaghetti

→ Vegetables

02 - 1 medium cauliflower, 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

# Step-by-Step Guide:

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

# Expert Tips:

01 -
  • The roasted cauliflower gets caramelized edges that taste almost nutty and addictive.
  • Anchovies dissolve into the oil and create this invisible umami backbone without tasting fishy.
  • Sweet raisins surprise your palate in the best way, especially against the salty capers.
  • It feels like a special occasion dish but comes together in under an hour on a weeknight.
02 -
  • Dont skip reserving the pasta water, because plain water wont bind the sauce the same way that starchy liquid does.
  • If your anchovies are whole, rinse them quickly and pat them dry before chopping to avoid overwhelming saltiness.
  • Roast the cauliflower until its actually golden, not just soft, because the caramelization is where the magic happens.
03 -
  • Taste your anchovies before adding salt, because some brands are saltier than others and you can always add more later.
  • Let the spaghetti sit in the skillet with the sauce for a minute off the heat so it soaks up all the flavors instead of just being coated.
  • If the pasta looks dry, add more reserved pasta water a tablespoon at a time until it looks glossy and saucy.
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