Cauliflower Shells
Anna Last reveals our new Everyday Food digital magazine for iPad and makes a simple pasta dish with cauliflower, chickpeas, and ricotta.
Shells with Roasted Cauliflower, Chickpeas, and Ricotta
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Cauliflower Shells
Anna Last reveals our new Everyday Food digital magazine for iPad and makes a...
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Everyday Food, March 2011
- Yield Serves 6
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Ingredients
- 1/4 cup extra-virgin olive oil, plus more for serving
- 1 head cauliflower (about 2 pounds), cut into florets
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- Coarse salt and ground pepper
- 5 ounces crusty bread, cut into 1/2-inch pieces (2 cups)
- 1 pound medium shells
- 3 tablespoons chopped fresh parsley
- 1/2 cup fresh ricotta
Directions
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Preheat oven to 425 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss together 2 tablespoons oil, cauliflower, and chickpeas; season with salt and pepper. Arrange cauliflower and chickpeas in a single layer and roast until cauliflower is tender and chickpeas are crunchy, 25 minutes. On another rimmed baking sheet, arrange bread in a single layer and toast until golden and crisp, 10 minutes.
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Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Drain pasta and return to pot. Add cauliflower mixture, 2 tablespoons oil, and parsley. Season with salt and pepper and toss to combine. To serve, top with croutons and ricotta, then drizzle with oil.
This was ok. The roasted cauliflower was great on its own. And this was a very filing dish, and easy enough to do, but it was just not so good that I would make again.
This was the first recipe I have followed out of Everyday Food that I absolutely hated. It's very dry, bland
Here's a link to the same recipe via the Livestrong site that contains nutritional date:
http://www.livestrong.com/recipes/shells-roasted-cauliflower-chickpeas-r...
I am uncertain of the accuracy, however
It's a bit tedious, but you can calculate the nutritional information yourself. All the main ingredients have the information on the packaging. They also have a portion size. You take the portion listed in the recipe, and calculate the calories, fat, etc, from the package information. Add all the totals up and divide by the number of servings. It is easy once you get the hang of it. You can print the recipe and copy the information right onto it.
I really wish we could begin to get the nutritional numbers on the recipes.