Orecchiette with Cauliflower, Anchovies, and Fried Croutons

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

Ingredients

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

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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