Cauliflower Anchovy Raisin Spaghetti (Print Version)

Roasted cauliflower, savory anchovies, and sweet raisins tossed with whole wheat spaghetti for balanced umami flavors.

# Components:

→ 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 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

# Method:

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 Advice:

01 -
  • It's a weeknight dinner that tastes like you spent hours thinking about it when really you just threw together what was in your pantry.
  • The roasted cauliflower gets crispy at the edges while staying tender inside, making it substantial enough that you won't miss heavy cream or meat.
  • Those little bursts of sweetness from the raisins catch you off guard every time and somehow make the whole dish feel more interesting than it has any right to be.
02 -
  • Don't skip rinsing the capers; they come packed in salt and can tip the whole dish into oversalted territory if you're not careful.
  • Reserve your pasta water before draining—that starch is what creates the silky coating rather than an oily puddle at the bottom of the pan.
03 -
  • Cut your cauliflower smaller than you think necessary—tiny florets roast faster and get more caramelization, which is where the real flavor lives.
  • Add the lemon zest at the very end rather than cooking it; the heat will fade its brightness, and you need that sharp note to make everything else sing.
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