Save Experience the perfect harmony of flavors with this Cauliflower, Anchovy and Raisin Spaghetti. This vibrant, low-calorie pasta dish brings an Italian-inspired flair to your table, combining the earthy sweetness of roasted cauliflower with the deep, savory umami of anchovies and the delicate pop of raisins. It is a sophisticated yet easy-to-prepare meal that satisfies every craving.
Save The secret to this dish is the way the anchovies dissolve into the olive oil, creating a rich and fragrant base that beautifully coats the whole wheat spaghetti. As the cauliflower roasts to golden perfection in the oven, it develops a nutty sweetness that complements the zesty lemon and fresh parsley added at the finish.
Ingredients
- 320 g (11 oz) whole wheat spaghetti
- 1 medium cauliflower (about 600 g), cut into small florets
- 2 cloves garlic, thinly sliced
- 1 small red chili, finely chopped (optional)
- 2 tbsp flat-leaf parsley, chopped
- 6 anchovy fillets, drained and chopped
- 40 g (1/4 cup) raisins
- 1 tbsp capers, rinsed and chopped
- Zest of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1
- Preheat oven to 220°C (425°F). Toss the 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.
- Step 2
- Meanwhile, 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.
- Step 3
- 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.
- Step 4
- 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.
- Step 5
- Remove from heat. Add lemon zest and chopped parsley. Season with additional salt and pepper if needed, and toss again.
- Step 6
- Serve immediately, garnished with extra parsley and a drizzle of olive oil if desired.
Zusatztipps für die Zubereitung
To ensure the best texture, cut the cauliflower into small, uniform florets so they roast evenly and achieve maximum caramelization. Reserving the starchy pasta water is essential; it helps emulsify the sauce, allowing it to cling perfectly to the whole wheat spaghetti.
Varianten und Anpassungen
This recipe is highly versatile. For a gluten-free alternative, simply use gluten-free spaghetti. If you want to experiment with flavors, golden raisins can be substituted with currants. For an added layer of crunch, sprinkle the finished dish with toasted pine nuts or crispy breadcrumbs.
Serviervorschläge
Serve this flavorful pasta immediately, perhaps with an extra squeeze of lemon for brightness. It pairs exceptionally well with a crisp, dry white wine such as Verdicchio, which cuts through the savory umami of the anchovies and highlights the sweetness of the raisins.
Save Enjoy this wholesome and delicious meal that transforms humble ingredients into a sophisticated Italian classic. It's a perfect example of how balancing umami and sweetness can elevate a simple vegetable-based pasta into something truly memorable.
Common Questions
- → Can I substitute the anchovies with something else?
While anchovies provide the signature umami depth, you can use 1-2 tablespoons of anchovy paste or substitute with miso paste for a vegetarian option, though the flavor profile will differ.
- → How do I prevent the cauliflower from becoming mushy?
Cut florets into similar-sized pieces for even roasting, spread them in a single layer without overcrowding, and roast at high heat (220°C/425°F) to achieve golden, tender florets with slight caramelization.
- → What type of raisins work best in this dish?
Regular dark raisins provide sweetness and chewiness, but golden raisins or currants also work beautifully. Soak them briefly in warm water if they seem too dry for plumper results.
- → Can I make this ahead of time?
This dish is best served immediately for optimal texture. However, you can roast the cauliflower up to 1 day ahead and store refrigerated, then reheat gently when tossing with freshly cooked pasta.
- → What wine pairs well with this pasta?
A crisp, dry white wine like Verdicchio, Pinot Grigio, or Vermentino complements the umami and sweet elements beautifully. The wine's acidity balances the richness of the anchovies and olive oil.
- → How can I add more protein to this dish?
Add grilled shrimp, flaked tuna, or white beans during the final toss. You can also increase the anchovy content or top with a poached egg for extra protein and richness.