Orecchiette with Cauliflower, Anchovies, and Fried Croutons

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


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

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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