Cauliflower Anchovy Raisin Spaghetti (Printable)

Roasted cauliflower with anchovies, raisins, and whole wheat spaghetti for a balanced umami-sweet Italian dish.

# 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 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 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 Tips:

01 -
  • It feels indulgent but clocks in under 400 calories, so you can enjoy every bite without the guilt.
  • The combination of salty anchovies, sweet raisins, and roasted cauliflower creates layers of flavor that surprise your palate with every forkful.
  • It comes together in 40 minutes, which means you can make it on a Tuesday and still have time to unwind.
  • Leftovers taste even better the next day when the flavors have had time to meld together in the fridge.
02 -
  • Do not skip reserving the pasta water, it is the secret to making everything come together without feeling dry or clunky.
  • Let the anchovies fully melt into the oil before adding anything else, if you rush this step they stay fishy instead of becoming that deep, savory richness.
  • Roast the cauliflower until it is truly golden, pale cauliflower will not give you the sweetness and depth this dish needs.
03 -
  • Taste your anchovies before adding salt, some brands are saltier than others and you do not want to overdo it.
  • If your pasta seems dry after tossing, add another splash of pasta water and a drizzle of olive oil, it brings everything back to life.
  • This dish is best served immediately, but if you have leftovers, reheat them gently in a skillet with a tiny bit of water to revive the sauce.
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