Cauliflower Anchovy Raisin Spaghetti (Printable)

Roasted cauliflower meets savory anchovies and sweet raisins in this vibrant Italian pasta dish with balanced flavors.

# What You'll Need:

→ Pasta

01 - 11 oz whole wheat spaghetti

→ Vegetables

02 - 1 medium cauliflower (about 1.3 lbs), 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 & 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

# How To Make It:

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 Advice:

01 -
  • It turns humble cauliflower into something deeply flavorful without any cream or cheese weighing it down.
  • The combination of salty anchovies and sweet raisins creates a surprising balance that feels both comforting and exciting.
  • You can have dinner on the table in under an hour with ingredients you probably already have.
  • Leftovers taste even better the next day when the flavors have had time to settle into the pasta.
02 -
  • Don't skip reserving the pasta water because its starch is what helps the sauce cling to the spaghetti instead of pooling at the bottom of the bowl.
  • Let the anchovies fully dissolve into the oil before adding anything else or they'll clump up and taste too fishy instead of melting into umami richness.
  • Roast the cauliflower until some pieces are deeply browned because that caramelization is where all the sweet, nutty flavor hides.
03 -
  • Taste an anchovy before you add them all because some brands are much saltier than others, and you might need to adjust the seasoning at the end.
  • If you want extra crunch, toast some breadcrumbs in olive oil until golden and scatter them over the finished pasta for texture that makes every bite more interesting.
  • Don't toss the pasta in the skillet over high heat or the cauliflower will break apart and turn mushy instead of staying in tender, golden pieces.
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