Dinner Tonight: Pasta With Roasted Cauliflower, Chickpeas, And Ricotta Recipe – a delicious recipe with olive oil, cauliflower, chickpeas, crusty bread, pasta, Salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
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.
2
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.
3
Bring a large pot of salted water to boil and cook until al dente. Drain, reserving some pasta cooking water.
4
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.
701
kcal
Calories
22
g
Fat
102
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup olive oil, 1 head cauliflower, broken into florets, 1 15-ounce can chickpeas, drained and rinsed, 2 cups cubed crusty bread, and more.
Yes, Dinner Tonight: Pasta With Roasted Cauliflower, Chickpeas, And Ricotta Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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