Don't let the anchovies freak you out. This dish was divine! I ate it hot for dinner, cold for lunch, later for a midnight snack...I'd make it again in a heartbeat! We fed it to the missionaries and they even went back for seconds!
Courtesy Bon Appetit
1 large head cauliflower, trimmed, cut into florets
8 tbs olive oil, divided
1 pound medium-size shell pasta
1 1/2 cups crusty artisan-style bread (cut into 1/3" cubes)
3 medium zucchini, cut into 1/3" cubes
3 large garlic cloves, minced
7 anchovy filets, chopped finely
1/2 cup parsley
1/3 cup freshly grated parmesan cheese
2 tbs freshly grated Pecorino Romano cheese
(I used part parmigiano-reggiano and part mozzarella for the cheeses)
Preheat oven to 425. Toss cauliflower florets with 1 tbs olive oil and salt/pepper to coat. Spread out on baking sheet and roast until tender and beginning to brown, stirring occasionally, about 25 min. Cool and chill if desired.
Cook pasta in large pot of salted boiling water until al dente. Drain pasta, reserving 1 1/3 cups pasta cooking liquid (I always forget and dump the water :).
Heat 2 tbs. oil in large pot over medium-high heat. Add bread cubes and saute until crispy and golden. Transfer to bowl to cool, reserve pot.
In same pot, add 2 tbs. oil and heat over med-high heat. Add zucchini and garlic, saute for 3-4 minutes. Add cauliflower and anchovies, saute until heated through, 3-4 minutes. Season with salt and pepper, add drained pasta, reserved cooking liquid, remaining 3 tbs oil, 1/3 cup parsley, 1/3 cup parmesan and Pecorino Romano cheese, toss to coat. Season to taste again with S & P. Serve with croutons, remaining parsley and cheese on top.
Courtesy Bon Appetit
1 large head cauliflower, trimmed, cut into florets
8 tbs olive oil, divided
1 pound medium-size shell pasta
1 1/2 cups crusty artisan-style bread (cut into 1/3" cubes)
3 medium zucchini, cut into 1/3" cubes
3 large garlic cloves, minced
7 anchovy filets, chopped finely
1/2 cup parsley
1/3 cup freshly grated parmesan cheese
2 tbs freshly grated Pecorino Romano cheese
(I used part parmigiano-reggiano and part mozzarella for the cheeses)
Preheat oven to 425. Toss cauliflower florets with 1 tbs olive oil and salt/pepper to coat. Spread out on baking sheet and roast until tender and beginning to brown, stirring occasionally, about 25 min. Cool and chill if desired.
Cook pasta in large pot of salted boiling water until al dente. Drain pasta, reserving 1 1/3 cups pasta cooking liquid (I always forget and dump the water :).
Heat 2 tbs. oil in large pot over medium-high heat. Add bread cubes and saute until crispy and golden. Transfer to bowl to cool, reserve pot.
In same pot, add 2 tbs. oil and heat over med-high heat. Add zucchini and garlic, saute for 3-4 minutes. Add cauliflower and anchovies, saute until heated through, 3-4 minutes. Season with salt and pepper, add drained pasta, reserved cooking liquid, remaining 3 tbs oil, 1/3 cup parsley, 1/3 cup parmesan and Pecorino Romano cheese, toss to coat. Season to taste again with S & P. Serve with croutons, remaining parsley and cheese on top.
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