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Orecchiette with Cauliflower, Anchovies, and Fried Croutons


Orecchiette with Cauliflower, Anchovies, and Fried Croutons Recipe

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 (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
Directions:
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