Cauliflower Anchovy Raisin Spaghetti (Printable)

Roasted cauliflower, anchovies, and raisins create a perfectly balanced Italian pasta dish in under 40 minutes.

# 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 flat-leaf parsley, chopped

→ Umami & 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 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 Suggestions:

01 -
  • It transforms humble ingredients into something layered and satisfying without exotic shopping lists.
  • The roasted cauliflower gets crispy edges that play beautifully against the silky anchovy oil.
  • Every bite alternates between savory depth and little bursts of sweetness from the raisins.
  • It comes together in under 40 minutes, perfect for a weeknight dinner that still feels thoughtful.
02 -
  • Don't skip reserving the pasta water, it's the secret to a glossy sauce that actually sticks instead of pooling at the bottom of the bowl.
  • Let the anchovies fully melt into the oil before adding anything else, rushing this step means you'll end up with chunky bits instead of a smooth, savory base.
  • Roast the cauliflower on a single layer with space between florets, crowding the pan steams them instead of crisping them up.
03 -
  • Chop the anchovies roughly before adding them to the pan, they'll break down faster and distribute more evenly through the oil.
  • Add the lemon zest off the heat so it stays bright and aromatic instead of turning bitter from cooking.
  • If the dish feels dry after tossing, don't be shy with the reserved pasta water, add it a little at a time until the sauce looks silky and coats the noodles.
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