Rating: 3.1 stars
51 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 24
  • 2 star values: 12
  • 1 star values: 2

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.

Everyday Food, March 2011

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Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Cook's Notes

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

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Reviews (8)

51 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 24
  • 2 star values: 12
  • 1 star values: 2
Rating: 5 stars
02/01/2018
I honestly can't believe how many people hated this. Sure, I added some smoked paprika to the cauliflower and chickpeas, but beyond that, the salt and pepper was more than enough for me! I really loved this recipe and how much it made. I may change it up in the future to try additional flavors, but I've been eating the leftovers happily!
Rating: Unrated
03/09/2016
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.
Rating: Unrated
05/06/2014
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!
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Rating: 3 stars
05/23/2011
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.
Rating: Unrated
03/20/2011
This was the first recipe I have followed out of Everyday Food that I absolutely hated. It's very dry, bland
Rating: Unrated
02/27/2011
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
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Rating: Unrated
02/17/2011
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.
Rating: Unrated
02/17/2011
I really wish we could begin to get the nutritional numbers on the recipes.