Shells With Roasted Cauliflower Chickpeas And Ricotta Recipe
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 Preparation 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....