Back to Shells with Roasted Cauliflower, Chickpeas, and Ricotta All Reviews for Shells with Roasted Cauliflower, Chickpeas, and Ricotta - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Shells with Roasted Cauliflower, Chickpeas, and Ricotta Recipe Summary Servings: 6

Ingredients Ingredient Checklist 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

Cook’s Notes Instead of shells, this recipe also works with campanelle or lumache pasta.

Gallery Shells with Roasted Cauliflower, Chickpeas, and Ricotta

Recipe Summary Servings: 6

Shells with Roasted Cauliflower, Chickpeas, and Ricotta

Shells with Roasted Cauliflower, Chickpeas, and Ricotta

Shells with Roasted Cauliflower, Chickpeas, and Ricotta

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

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

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.

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.

Cook’s Notes

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

Reviews (8)

 Add Rating & Review     51 Ratings   5 star values:        8    4 star values:        5    3 star values:        24    2 star values:        12    1 star values:        2

Reviews (8)

Add Rating & Review     51 Ratings   5 star values:        8    4 star values:        5    3 star values:        24    2 star values:        12    1 star values:        2

Add Rating & Review

51 Ratings 5 star values: 8 4 star values: 5 3 star values: 24 2 star values: 12 1 star values: 2

51 Ratings 5 star values: 8 4 star values: 5 3 star values: 24 2 star values: 12 1 star values: 2

51 Ratings 5 star values: 8 4 star values: 5 3 star values: 24 2 star values: 12 1 star values: 2

  • 5 star values: 8 4 star values: 5 3 star values: 24 2 star values: 12 1 star values: 2

    Martha Stewart Member     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!  

Martha Stewart Member     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.  

Martha Stewart Member     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!  

Martha Stewart Member     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.  

Martha Stewart Member     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  

Martha Stewart Member     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  

Martha Stewart Member     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.  

Martha Stewart Member     Rating: Unrated       02/17/2011   I really wish we could begin to get the nutritional numbers on the recipes.

    Martha Stewart Member

    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: 5 stars

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

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!

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: 3 stars

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

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.

I really wish we could begin to get the nutritional numbers on the recipes.

All Reviews for Shells with Roasted Cauliflower, Chickpeas, and Ricotta

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Shells with Roasted Cauliflower, Chickpeas, and Ricotta

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest