Cauliflower Anchovy Raisin Spaghetti (Print version)

Roasted cauliflower spaghetti with anchovies, raisins, and capers. A perfect balance of savory and sweet flavors.

# What You Need:

→ Pasta

01 - 11 oz whole wheat spaghetti

→ Vegetables

02 - 1 medium cauliflower, approximately 1.3 lb, 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

# How to Make:

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 turns pantry odds and ends into something that tastes intentional and restaurant-worthy.
  • The roasted cauliflower gets crispy edges that cling to the pasta like they were meant to be together.
  • Sweet raisins and briny anchovies create a balance that keeps every bite interesting.
  • It comes together in under an hour, but the flavor feels like you've been simmering it all day.
02 -
  • Don't skip reserving the pasta water, it's what makes the sauce cling to the spaghetti instead of pooling at the bottom of the bowl.
  • Let the anchovies melt completely into the oil before adding anything else, or they'll stay chunky and taste too fishy.
  • If the cauliflower isn't golden and crispy, it won't have the sweetness or texture that makes this dish work.
03 -
  • Taste the anchovies before you add extra salt, they're salty enough on their own and it's easy to overdo it.
  • Add the lemon zest off the heat so it stays bright and fragrant instead of turning bitter.
  • If you want more heat, leave the seeds in the chili or add a pinch of red pepper flakes at the end.
Go back