Orecchiette with Cauliflower, Anchovies, and Fried Croutons

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


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

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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