Orecchiette with Cauliflower, Anchovies, and Fried Croutons

Ingredients

• 7 fillet anchovy finely chopped
• 1.5 cups top country-style
• 28 ounces cauliflower trimmed cut into 1-inch florets
• 3 large garlic clove chopped
• 8 tablespoons olive oil extra virgin extra-virgin divided
• 0.3 cup parmesan cheese packed freshly grated for serving ()
• 0.5 cup parsley fresh italian divided chopped
• 2 tablespoons pecorino cheese freshly grated
• 1 pound orecchiette ear-shaped (little pasta)
• 3 medium zucchini trimmed cut into 1/3-inch cubes ( 3 cups)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• pot

Directions

1. Preheat oven to 425°F. Toss cauliflowerflorets with 1 tablespoon olive oil inlarge bowl to coat.
2. Sprinkle with saltand pepper and spread in single layeron large rimmed baking sheet. Roastuntil cauliflower florets are tender andbeginning to brown in spots, stirringoccasionally, about 25 minutes. Cool toroom temperature. DO AHEAD: Can be made1 day ahead. Cover and chill.
3. Cook pasta in large pot of boilinggenerously salted water until just tenderbut still firm to bite, stirring occasionally.
4. Drain pasta, reserving 1 1/3 cups pastacooking liquid. Set pasta and cooking liquidaside separately.
5. Meanwhile, heat 2 tablespoons oliveoil in large deep nonstick skillet or large potover medium-high heat.
6. Add bread cubesand sauté until golden brown and crisp, 3 to4 minutes.
7. Transfer to small bowl and cool.Reserve skillet or pot.
8. Add 2 tablespoons olive oil to sameskillet or pot and heat over medium-highheat.
9. Add zucchini and garlic and sautéuntil zucchini is golden brown and crisp-tender,3 to 4 minutes.
10. Add cauliflower andanchovies and sauté until heated through,3 to 4 minutes. Season to taste with salt andfreshly ground black pepper.
11. Add drainedpasta, reserved 1 1/3 cups pasta cookingliquid, remaining 3 tablespoons olive oil,1/3 cup parsley, 1/3 cup Parmesan, and
12. Pecorino Romano cheese and toss to coat.Season pasta to taste with salt and freshlyground black pepper. Divide pasta among6 bowls; sprinkle with fried croutons,remaining parsley, and additional Parmesancheese and serve.
13. Fried zucchiniblossoms make a nice garnish for the pasta.Toss the blossoms in flour to coat, then frythem in a large skillet filled with 1/2 cup oliveoil heated to 360°F just until they're golden.
14. Drain the fried blossoms on paper towelsbefore placing them on top of the pasta.
15. Bon Appétit