Cauliflower Anchovy Raisin Spaghetti (Printable)

Roasted cauliflower, anchovies, and raisins create a vibrant Italian pasta with balanced umami and subtle sweetness.

# What You'll Need:

→ Pasta

01 - 11 oz whole wheat spaghetti

→ Vegetables

02 - 1 medium cauliflower (about 1.3 lb), 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

# 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 Advice:

01 -
  • The roasted cauliflower gets crispy edges that soak up all the garlicky, anchovy oil like little flavor sponges.
  • It feels indulgent but clocks in under 400 calories, so you can have seconds without guilt.
  • You probably already have most of these ingredients tucked away in your pantry.
  • The sweet and savory thing happening here makes every bite a little different.
02 -
  • Don't crowd the cauliflower on the baking sheet or it will steam instead of roast, and you'll miss out on those crispy, caramelized edges that make this dish.
  • Let the anchovies fully melt into the oil before adding anything else, if you rush this step they'll stay chunky and some people will find them instead of enjoying the background umami they're supposed to create.
  • Always reserve pasta water before draining, because once it's gone down the sink you can't get it back and the sauce won't cling the same way.
03 -
  • Use a vegetable peeler to get long, thin strips of lemon zest instead of grating it, the bigger pieces look prettier and release their oils more slowly as you eat.
  • If your cauliflower is browning too fast in the oven, lower the heat to 200°C (400°F) and give it a few extra minutes, slow and steady wins the crispy edge race.
  • Toss the drained pasta with a tiny bit of olive oil if you're not adding it to the skillet right away, so it doesn't stick together while you finish the sauce.
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