Introduction
This delightful dish brings together the comforting texture of orecchiette pasta with a medley of flavors from cauliflower, anchovies, and croutons. The recipe offers an easy-to-follow pathway to create a hearty meal that celebrates fresh ingredients and simple cooking techniques.
Tips for this Recipe
– Use quality olive oil as it enhances the overall taste of the dish.
– Ensure your cauliflower is uniformly floretted to ensure even cooking.
– For crispy, golden-brown croutons, make sure they are completely dry before frying.
Why you will love this recipe
The harmony of the earthy cauliflower with salty anchovies and aromatic garlic creates an irresistible flavor profile. Plus, making homemade croutons adds a rustic charm that elevates the dish from everyday fare to something special you’ll want to share at your next dinner table.
Ingredients
– 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 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
Adviced equipments
– Pasta Roller/Pasta Machine (Essential for shaping homemade orecchiette from scratch)
– Chef Knife (For slicing cauliflower into florets and preparation of other ingredients)
– Cutting Board (Vital for prep work, ensuring cleanliness and safety)
– Measuring Cups/Spoons (Important for accurately measuring ingredients like olive oil, salt, etc.)
– Food Processor (Optional; useful for quickly chopping fried crouton toppings if desired)
– Dutch Oven or Large Skillet (For cooking the cauliflower and anchovies mixture thoroughly)
– Cooking Utensils Set (Includes spatulas, ladles, etc., necessary for stirring and serving)
– Parchment Paper (Optional; useful if baking or frying croutons separately in batches on a clean surface)
– Cast Iron Skillet (Alternative to Dutch Oven; ideal for achieving the perfect fried texture of croutons)
– Colander (For draining pasta and vegetables post-cooking.