Cauliflower Anchovy Raisin Spaghetti (Print Version)

Whole wheat spaghetti with roasted cauliflower, anchovies, raisins, and capers for umami-sweet balance.

# What to Use:

→ 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 Prepare:

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 Advice:

01 -
  • It turns humble cauliflower into something you actually crave, not just tolerate.
  • The flavors are bold and interesting without requiring fancy ingredients or techniques.
  • Its filling and satisfying but still feels light, perfect for when you want comfort without heaviness.
  • Everything comes together in one pan at the end, which means less cleanup and more time to enjoy it.
02 -
  • Dont crowd the cauliflower on the baking sheet or it will steam instead of roast, and you will miss out on those caramelized, crispy bits.
  • Add the pasta water gradually, a little goes a long way in creating a silky sauce that clings to the spaghetti.
  • If your anchovies are particularly salty, taste the dish before adding any extra salt at the end.
03 -
  • Reserve more pasta water than you think you need, its your secret weapon for adjusting the sauce consistency at the last minute.
  • Chop the anchovies before adding them to the pan so they melt faster and distribute evenly throughout the dish.
  • Taste a piece of cauliflower before pulling it from the oven, it should be tender inside and golden outside, not mushy.
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