ORECCHIETTE WITH CAULIFLOWER, ANCHOVIES, AND FRIED CROUTONS

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Orecchiette with Cauliflower, Anchovies, and Fried Croutons image

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

1 large head of cauliflower (28 to 30 ounces), trimmed, cut into 1-inch florets
8 tablespoons extra-virgin olive oil, divided
1 pound orecchiette (little ear-shaped pasta) or medium-size shell pasta
1 1/2 cups 1/3-inch cubes crusty country-style bread
3 medium zucchini, trimmed, cut into 1/3-inch cubes (about 3 cups)
3 large garlic cloves, chopped
7 anchovy fillets, finely chopped
1/2 cup chopped fresh Italian parsley, divided
1/3 cup (packed) freshly grated Parmesan cheese plus additional for serving
2 tablespoons freshly grated Pecorino Romano cheese

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.

Hector Vega
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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
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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
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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
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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