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Shells with Roasted Cauliflower, Chickpeas, and Ricotta

50

The natural nuttiness of cauliflower is brought out when it gets roasted in the oven and then tossed with chickpeas, creamy ricotta, and shell pasta in this easy weeknight dinner option.

  • Servings: 6

Source: Everyday Food, March 2011

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

  1. 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.

  2. 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.

Cook's Notes

Instead of shells, this recipe also works with campanelle or lumache pasta.

Reviews Add a comment

  • sporkovichlopez
    9 MAR, 2016
    Everyone loves a great cauliflower recipe-unfortunately this is not one. The roasted cauliflower should be made into a sauce in the pan by adding a cup of the pasta water to bind and deglaze. Italians finish pasta this way all the time. Then the drained pasta should be added to the pan and turned to bind the sauce to the pasta. This version is particularly bland due to the addition of the chickpeas but can be made more flavorful by adding diced onion to the cauliflower when it is cooking.
    Reply
  • Selini
    6 MAY, 2014
    Ladies of course this is bland - it is disgusting for sure and, all I had to do was "read" the recipe. Since I had the ingredients and more I improvised, with plenty of Extra VOO, spices, sliced red onion and plenty of garlic (roasted till brown) - added organic petite peas along with the chick peas and stirred the cheese into the dish. DELICIOUS - not her recipe but mine. And god, who the heck is going to take culinary advice from a Brit?? The worst cuisine ever if you can call it cuisine!
    Reply
  • Amy2160
    23 MAY, 2011
    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.
    Reply
  • dcreverend
    20 MAR, 2011
    This was the first recipe I have followed out of Everyday Food that I absolutely hated. It's very dry, bland
    Reply
  • LaurieW323
    27 FEB, 2011
    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-ricotta/ I am uncertain of the accuracy, however
    Reply
  • teriarts
    17 FEB, 2011
    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.
    Reply
  • Abeem
    17 FEB, 2011
    I really wish we could begin to get the nutritional numbers on the recipes.
    Reply