Name: Orecchiette with Cauliflower, Anchovies, and Fried Croutons
Yield: 6 Servings
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

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