Cauliflower Anchovy Raisin Spaghetti (Printable)

Roasted cauliflower meets savory anchovies and sweet raisins in this vibrant Italian pasta dish with bold umami flavors.

# 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

# Directions:

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 Hints:

01 -
  • It balances bold umami with gentle sweetness in a way that feels surprising but never overwhelming.
  • The roasted cauliflower gets crispy edges that add texture and a slight nuttiness to every bite.
  • It comes together in under an hour and uses pantry staples you probably already have tucked away.
  • It's filling and satisfying but stays under 400 calories per serving, so you can enjoy it guilt-free.
02 -
  • Don't skip reserving the pasta water—it's the secret to a silky sauce that clings to every strand instead of pooling at the bottom of the bowl.
  • Let the anchovies fully melt into the oil before adding anything else, or they'll stay chunky and fishy instead of blending into a smooth, savory base.
  • Roast the cauliflower until it has real color and crispy edges—pale, soft florets won't add the depth and texture this dish needs.
03 -
  • Taste the anchovies before you add them—some brands are saltier than others, and you may need to adjust the seasoning accordingly.
  • Add the lemon zest off the heat so it stays bright and fragrant instead of cooking out and turning bitter.
  • If you like more heat, double the chili or add a pinch of red pepper flakes for a lingering warmth that plays nicely with the sweetness.
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