Orecchiette with Cauliflower, Anchovies, and Fried Croutons

Orecchiette with Cauliflower, Anchovies, and Fried Croutons
Photo by Patricia Heal


  • 1 ½ cups 1/3-inch cubes crusty country-style bread
  • 7 anchovy fillets
  • 2 tablespoons freshly grated Pecorino Romano cheese
  • 8 tablespoons extra-virgin olive oil,
  • 1/3 cup Parmesan cheese, freshly grated
  • Parmesan cheese, freshly grated plus additional for serving
  • 3 large garlic cloves
  • + 4 more ingredients
    • 1 pound orecchiette (little ear-shaped pasta) or medium-size shell pasta
    • 1 large head of cauliflower
    • 3 medium zucchini
    • ½ cup fresh Italian parsley

Preheat oven to 425°F. Toss cauliflower florets with 1 tablespoon olive oil in large bowl to coat. Sprinkle with salt and pepper and spread in single layer on large rimmed baking sheet. Roast until cauliflower florets are tender and beginning to brown in spots, stirring occasionally, about 25 min...

View full recipe at Epicurious


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