Cauliflower Anchovy Raisin Spaghetti (Print Version)

Roasted cauliflower, anchovies, and raisins create a balanced Italian pasta with umami and subtle sweetness.

# What You 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 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 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 Suggestions:

01 -
  • The roasted cauliflower gets crispy and sweet, balancing the briny punch of anchovies in a way that feels surprising and right.
  • It comes together in under an hour, but tastes like you spent the afternoon fussing over it.
  • Every bite has texture, little bursts of sweetness from raisins, and that umami depth that makes you reach for seconds.
02 -
  • Do not skip reserving the pasta water, it's the secret to making everything cling together without feeling dry or oily.
  • Let the anchovies fully dissolve into the oil before adding anything else, rushing this step leaves you with fishy chunks instead of umami magic.
  • Roast the cauliflower until it has real color, pale florets won't give you the caramelized sweetness that makes this dish sing.
03 -
  • Use a large skillet so the pasta has room to toss without clumping, a crowded pan makes it harder to coat everything evenly.
  • Taste the anchovies before adding extra salt, they're already quite salty and it's easy to overdo it.
  • If the pasta seems dry after tossing, add more reserved pasta water a tablespoon at a time until it looks glossy and cohesive.
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