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Categories:Viewed: 59 - Published at: 9 years ago
Ingredients
- 1/4 cup olive oil
- 1 head cauliflower, broken into florets
- 1 15-ounce can chickpeas, drained and rinsed
- 2 cups cubed crusty bread
- 1 pound pasta, preferable shells
- Salt and pepper to taste
- 3 tablespoons fresh chopped parsley
- 1/2 cup fresh ricotta
Method
- Preheat oven to 450 degrees Fahrenheit. Toss cauliflower and chickpeas with half of the olive oil along with a pinch or two of salt and pepper, and spread on a baking sheet. Roast in a single layer, turning once during cooking, until chickpeas are golden and starting to turn crunchy, 25-35 minutes.
- In the meantime, arrange bread on a second baking sheet and bake in oven until beginning to crisp but not dried out, about 10 minutes.
- Bring a large pot of salted water to boil and cook until al dente. Drain, reserving some pasta cooking water.
- Combine cooked pasta and cauliflower mixture in pot and toss with remaining olive oil. Add some pasta cooking water if necessary to achieve a creamy texture, and season to taste with salt and pepper. Fold in parsley and croutons. Divide amongst bowls and top with ricotta.
