Cauliflower, Anchovy and Raisin Spaghetti (Print Version)

Roasted cauliflower meets savory anchovies and sweet raisins in this vibrant, low-calorie spaghetti with umami depth and delightful flavor balance.

# 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

# Steps to Follow:

01 - Preheat oven to 425°F. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast for 18-20 minutes, turning once, until golden and tender.
02 - Bring large pot of salted water to boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
03 - In 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 dissolve into oil.
04 - Stir in raisins and roasted cauliflower. Toss gently, then add drained spaghetti and 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 drizzle of olive oil if desired.

# Additional Tips::

01 -
  • The roasted cauliflower gets these crispy, caramelized edges that taste almost nutty and addictive.
  • Anchovies melt into the oil and create this deep, savory backdrop without tasting fishy at all.
  • Sweet raisins surprise you in the best way, balancing all that umami with little bursts of sunshine.
  • It comes together in under 45 minutes but tastes like you spent hours on it.
02 -
  • Don't skip reserving the pasta water, it's the only thing that makes the sauce cling properly without adding cream or butter.
  • If your anchovies aren't melting, break them up with the back of your spoon and give them another minute in the heat.
  • Roast the cauliflower on the top rack of the oven so the tops get those dark, caramelized spots that taste almost sweet.
03 -
  • Taste an anchovy before you start, some brands are much saltier than others, and you may need to adjust your seasoning.
  • If the pasta seems dry when you toss it, add more reserved pasta water a tablespoon at a time until it's silky.
  • Use the smallest cauliflower florets you can manage, they roast faster and give you more crispy bits per serving.
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