Cauliflower Anchovy Raisin Spaghetti (Printable)

Roasted cauliflower, savory anchovies, and sweet raisins create a vibrant pasta dish with balanced umami 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 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 baking sheet and roast for 18-20 minutes, turning once, until golden and tender.
02 - Bring large pot of salted water to boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
03 - In 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 oil.
04 - Stir in raisins and roasted cauliflower. Toss gently, then add drained spaghetti and splash of reserved pasta water. Mix thoroughly to combine and heat through.
05 - Remove from heat. Add lemon zest and chopped parsley. Season with additional salt and pepper as needed, and toss again.
06 - Serve immediately, garnished with extra parsley and drizzle of olive oil if desired.

# Expert Tips:

01 -
  • It brings together salty, sweet, and roasted flavors in a way that feels both comforting and surprising.
  • You get a restaurant-quality dish on the table in under an hour with pantry staples and one head of cauliflower.
  • The anchovies melt into the oil and create this rich, umami backbone without tasting fishy at all.
  • Its light enough that you dont feel weighed down, but satisfying enough to keep you coming back for seconds.
02 -
  • Dont skip reserving the pasta water, that starchy liquid is what brings the sauce together and makes it cling to the spaghetti.
  • Let the anchovies fully dissolve into the oil before adding anything else, they need time to break down and become part of the base.
  • Toss the cauliflower gently once its roasted, you want those crispy edges to stay intact and not turn to mush.
03 -
  • Taste the pasta water before you drain it, if its well salted, it will season the dish as you toss everything together.
  • Add the lemon zest off the heat so it stays bright and doesnt turn bitter from cooking.
  • If the dish looks dry when you toss it, add pasta water a little at a time until it looks glossy and coats the spaghetti.
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