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.
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Hector Vega
[email protected]This dish was easy to make and very tasty. I used fresh cauliflower and anchovies, and I fried the croutons in olive oil. The combination of flavors and textures was perfect. I will definitely be making this dish again.
Thuto Mokanyane
[email protected]Orecchiette with cauliflower, anchovies, and fried croutons - what a mouthful! But in a good way. This dish is packed with flavor and texture. The cauliflower is roasted until slightly charred, the anchovies add a salty, briny flavor, and the fried c
MD RUBEL MIA
[email protected]I tried this recipe last night and it was a hit! My family loved the combination of flavors and textures. The cauliflower was roasted to perfection and the anchovies added a nice salty touch. The fried croutons were the perfect finishing touch. I wil
Fraheem Murtaza
[email protected]This orecchiette dish was a delightful surprise! The combination of flavors and textures was simply divine. The crispy fried croutons added a nice crunch, while the anchovies provided a salty, savory kick. The cauliflower was cooked perfectly, retain