Cauliflower Anchovy Raisin Spaghetti (Print version)

Roasted cauliflower, savory anchovies, and sweet raisins create a vibrant Italian pasta with umami balance.

# 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

# 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 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 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 these crispy, caramelized edges that add texture you don't expect from a vegetable.
  • Anchovies melt into the oil and create this deep, salty backbone without tasting fishy at all.
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • The sweetness from raisins cuts through the richness in a way that keeps every bite interesting.
02 -
  • Don't skip reserving the pasta water, that starchy liquid is what helps the sauce cling to the spaghetti instead of pooling at the bottom.
  • If your cauliflower isn't getting crispy, make sure the florets aren't crowded on the pan, they need space to roast instead of steam.
  • Anchovies should fully dissolve into the oil, if they're still in chunks, give them another minute and keep stirring.
03 -
  • Toast a handful of pine nuts or panko breadcrumbs in a dry skillet and sprinkle them on top for extra crunch and richness.
  • Use golden raisins or currants if you want a slightly different sweetness, they're a bit more delicate and blend in more subtly.
  • Taste the dish before adding extra salt, the anchovies and capers are already salty and it's easy to overdo it.
  • A crisp, dry white wine like Verdicchio or Pinot Grigio cuts through the richness and makes this feel like a real occasion.
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