Best 3 Orecchiette With Cauliflower Anchovies And Fried Croutons Recipes
Orecchiette with cauliflower, anchovies, and fried croutons is a delightful and flavorful pasta dish that combines various textures and tastes. Originating from the Puglia region of Italy, this dish is characterized by its small, ear-shaped pasta, known as orecchiette, along with tender cauliflower florets, savory anchovies, and crispy fried croutons. The combination of these ingredients creates a harmonious balance between flavors and textures, making it a satisfying meal for lunch, dinner, or as a main course at a gathering.
Check out the recipes below so you can choose the best recipe for yourself!
ORECCHIETTE WITH CAULIFLOWER, ANCHOVIES, AND FRIED CROUTONS
Provided by Donatella Arpaia
Categories Cheese Pasta Fry Roast Sauté High Fiber Dinner Parmesan Cauliflower Zucchini Anchovy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- 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 minutes. Cool to room temperature. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Cook pasta in large pot of boiling generously salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 1/3 cups pasta cooking liquid. Set pasta and cooking liquid aside separately.
- Meanwhile, heat 2 tablespoons olive oil in large deep nonstick skillet or large pot over medium-high heat. Add bread cubes and sauté until golden brown and crisp, 3 to 4 minutes. Transfer to small bowl and cool. Reserve skillet or pot.
- Add 2 tablespoons olive oil to same skillet or pot and heat over medium-high heat. Add zucchini and garlic and sauté until zucchini is golden brown and crisp-tender, 3 to 4 minutes. Add cauliflower and anchovies and sauté until heated through, 3 to 4 minutes. Season to taste with salt and freshly ground black pepper. Add drained pasta, reserved 1 1/3 cups pasta cooking liquid, remaining 3 tablespoons olive oil, 1/3 cup parsley, 1/3 cup Parmesan, and Pecorino Romano cheese and toss to coat. Season pasta to taste with salt and freshly ground black pepper. Divide pasta among 6 bowls; sprinkle with fried croutons, remaining parsley, and additional Parmesan cheese and serve.
ORECCHIETTE WITH CAULIFLOWER
You'll love this tasty pasta dish from Carol McElheney of Elk Grove, California. This recipe calls for cauliflower, anchovies, and red-pepper flakes, a trio of ingredients often combined in classic Italian cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta 5 minutes less than package instructions for al dente; add cauliflower. Cook until pasta is al dente and cauliflower is tender, 5 minutes. Reserve 1 cup cooking liquid. Drain pasta mixture; set aside.
- In same pot, heat oil over medium; add garlic, red-pepper flakes, and anchovies. Cook, breaking up anchovies with a spoon, until garlic is fragrant, about 1 minute.
- Add pasta mixture, cheese, and 1/2 cup reserved cooking liquid; season with salt and pepper. Toss to coat, adding more cooking liquid if necessary to thin sauce. Add parsley; toss. Serve, topped with additional cheese, if desired.
Nutrition Facts : Calories 608 g, Fat 17 g, Fiber 7 g, Protein 25 g
ORECCHIETTE WITH CAULIFLOWER
Make and share this Orecchiette With Cauliflower recipe from Food.com.
Provided by Phil Franco
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the cauliflower in a large bowl of cold water and soak for about 1/2 hour.
- Bring a large pot of cold water to a boil.
- Add salt to taste.
- Cut cauliflower into florets, discarding stems.
- Place the florets into boiling water with garlic and cook for 3-5 minutes.
- Drain cauliflower, reserving cooking water.
- Transfer to a bowl until needed.
- Discard garlic.
- Heat olive oil in a large casserole over medium heat.
- Remove from heat, add anchovy filets, and mash with a fork.
- Bring cauliflower water back to a boil.
- Add pasta to boiling water, cook until 'al dente', about 10-12 minutes), and drain.
- Transfer pasta to casserole with anchovies, stir over medium heat.
- Add cauliflower, salt, and pepper and cook for 1-2 minutes.
- Add red pepper flakes, parsley, and serve. Serves 4.
- That's it!
Nutrition Facts : Calories 486.8, Fat 19.9, SaturatedFat 2.9, Cholesterol 2.8, Sodium 558.9, Carbohydrate 64.5, Fiber 5.4, Sugar 4.8, Protein 13.8
Tips:
- To save time, use pre-riced cauliflower or grate it yourself using a food processor.
- If you don't have anchovies, you can substitute with capers or olives.
- For a vegetarian version, omit the anchovies and add some chopped sun-dried tomatoes or roasted peppers.
- To make the croutons, use stale bread for a crispier texture.
- Feel free to experiment with different toppings, such as grated Parmesan cheese, chopped basil, or a squeeze of lemon juice.
Conclusion:
This orecchiette with roasted cauliflower, salty anchovies, and crispy garlic fried croutons is a well-balanced, flavorful, and colorful meal that's perfect for busy weeknights. The delicate sweetness of the cauliflower pairs perfectly with the salty anchovies and the crispy croutons add a satisfying crunch. This dish is also a great way to get your daily dose of vegetables. So next time you're looking for a quick and easy weeknight meal, give this recipe a try!
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