Cauliflower Anchovy Raisin Spaghetti (Print version)

Roasted cauliflower meets savory anchovies and sweet raisins in this balanced Italian pasta 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 tbsp fresh flat-leaf parsley, chopped

→ Umami and 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 Steps:

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 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. 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 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. Serve immediately, garnished with extra parsley and a drizzle of olive oil.

# Tips from the pros:

01 -
  • It delivers restaurant quality flavor with humble pantry staples and one head of cauliflower.
  • The balance of sweet, salty, and savory feels sophisticated without any fancy technique.
  • You can have dinner on the table in under 45 minutes, most of it hands off while the oven does the work.
  • Leftovers taste even better the next day when the flavors have had time to meld together.
02 -
  • Don't skip reserving the pasta water, its starch is what helps the sauce coat the spaghetti instead of sliding off.
  • Let the anchovies fully dissolve into the oil before adding anything else, this is what creates the savory base without any fishiness.
  • Roast the cauliflower until it has real color, pale cauliflower won't have the sweetness or depth you need.
03 -
  • Toss the hot pasta directly into the skillet with the sauce instead of plating it separately, this helps everything meld together.
  • If your cauliflower isn't browning in the oven, turn on the broiler for the last two minutes and watch it closely.
  • Taste the dish before adding extra salt, the anchovies and capers are already salty and it's easy to overdo it.
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