Cauliflower Anchovy Raisin Spaghetti (Printable)

Roasted cauliflower with savory anchovies, sweet raisins, and whole wheat pasta for a balanced Italian dish.

# What You 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 tablespoons 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 as needed, and toss again.
06 - Plate immediately, garnished with extra parsley and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It turns humble pantry staples into something that tastes extravagant without any fuss.
  • The roasted cauliflower gets these crispy, caramelized edges that are dangerously addictive.
  • Sweet raisins temper the salty anchovies in a way that surprises everyone at the table.
  • You can have dinner ready in less time than it takes to decide on takeout.
02 -
  • Don't skip roasting the cauliflower, boiling or steaming won't give you those caramelized edges that make this dish sing.
  • Reserve that pasta water before draining, it's the secret to a silky sauce that clings instead of sitting in a puddle at the bottom of the bowl.
  • Let the anchovies fully dissolve into the oil so they distribute evenly and don't overwhelm any single bite.
03 -
  • Toss the hot pasta directly into the skillet with the sauce instead of plating first, it helps everything marry together beautifully.
  • Use a vegetable peeler to get wide, elegant strips of lemon zest instead of grating, they look gorgeous and release flavor slowly as you eat.
  • If your skillet isn't big enough to toss everything comfortably, use the empty pasta pot instead, it retains heat and gives you room to work.
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