This delightful dish combines the nutty flavors of roasted cauliflower with the comforting texture of pasta shells. It's a simple yet satisfying meal that's perfect for a weeknight dinner or a cozy weekend lunch. The addition of parmesan cheese, fresh parsley, and a hint of red pepper flakes brings a burst of flavor to every bite.
If you don't usually have cauliflower or fresh parsley in your kitchen, you might need to pick these up at the supermarket. Cauliflower is typically found in the produce section, while fresh parsley is usually located near other fresh herbs. Make sure to get a good quality parmesan cheese for the best flavor.
Ingredients For Shells And Roasted Cauliflower Recipe
Cauliflower: A versatile vegetable that roasts beautifully, adding a nutty and slightly sweet flavor to the dish.
Olive oil: Used to coat the cauliflower for roasting, adding richness and aiding in caramelization.
Salt: Enhances the natural flavors of the ingredients.
Pepper: Adds a mild heat and depth to the dish.
Pasta shells: The base of the dish, providing a comforting and hearty texture.
Parmesan cheese: Adds a savory, umami flavor that complements the roasted cauliflower.
Fresh parsley: Brings a fresh, herbaceous note to the dish, balancing the richness of the cheese and olive oil.
Garlic: Adds a pungent, aromatic flavor that enhances the overall taste.
Red pepper flakes: Optional, but adds a subtle heat that can elevate the dish.
Technique Tip for This Recipe
When roasting cauliflower, ensure the florets are spread out in a single layer on the baking sheet. Overcrowding can cause them to steam rather than roast, resulting in less caramelization and flavor. For an extra depth of flavor, try adding a sprinkle of smoked paprika or cumin to the olive oil mixture before roasting.
Suggested Side Dishes
Alternative Ingredients
cauliflower - Substitute with broccoli: Both vegetables have a similar texture and can be roasted to achieve a comparable flavor profile.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for roasting.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor.
pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, though use sparingly as it is much spicier.
pasta shells - Substitute with penne pasta: Penne pasta has a similar shape and texture, making it a good alternative for holding sauces and ingredients.
parmesan cheese - Substitute with pecorino romano: Pecorino Romano is a hard, salty cheese similar to Parmesan, though it has a slightly stronger flavor.
fresh parsley - Substitute with fresh cilantro: Fresh cilantro can provide a fresh, herbaceous note, though it has a distinct flavor that is different from parsley.
garlic - Substitute with shallots: Shallots can provide a mild, sweet onion-like flavor that complements many dishes.
red pepper flakes - Substitute with paprika: Paprika can add a mild heat and a smoky flavor, though it is less spicy than red pepper flakes.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
Allow the pasta shells and roasted cauliflower to cool completely before storing. This prevents condensation, which can make the dish soggy.
Transfer the cooled dish into an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.
Store the container in the refrigerator. The dish will stay fresh for up to 3-4 days.
For freezing, place the cooled shells and roasted cauliflower into a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
Label the container or bag with the date. This helps you keep track of how long it has been stored.
When ready to eat, thaw the dish in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
Reheat the thawed dish in a skillet over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave, but be sure to stir halfway through to ensure even heating.
If the dish seems dry after reheating, add a splash of olive oil or a bit of vegetable broth to revive its moisture and flavor.
Garnish with a fresh sprinkle of parmesan cheese and chopped parsley before serving to enhance the dish's presentation and taste.
How to Reheat Leftovers
Stovetop Method:
- Heat a large skillet over medium heat.
- Add a splash of olive oil or a knob of butter to the skillet.
- Once the oil or butter is hot, add the leftover shells and roasted cauliflower.
- Stir occasionally, cooking until heated through, about 5-7 minutes.
- If the pasta seems dry, add a tablespoon of water or vegetable broth to help rehydrate it.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover shells and roasted cauliflower in an oven-safe dish.
- Cover the dish with aluminum foil to prevent drying out.
- Bake for 15-20 minutes, or until heated through.
- For a crispy top, remove the foil for the last 5 minutes of baking.
Microwave Method:
- Place the leftover shells and roasted cauliflower in a microwave-safe dish.
- Add a splash of water or vegetable broth to keep it moist.
- Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
- Microwave on high for 2-3 minutes, stirring halfway through.
- Check if it's heated through; if not, continue microwaving in 30-second intervals.
Steamer Method:
- Set up a steamer basket over a pot of simmering water.
- Place the leftover shells and roasted cauliflower in the steamer basket.
- Cover and steam for about 5-7 minutes, or until heated through.
- This method helps retain moisture and prevents the pasta from drying out.
Best Tools for This Recipe
Oven: Used to roast the cauliflower florets until they are golden and tender.
Baking sheet: Provides a flat surface for spreading the cauliflower florets evenly for roasting.
Large pot: Necessary for boiling the pasta shells according to package instructions.
Colander: Used to drain the cooked pasta shells after boiling.
Large bowl: For combining the roasted cauliflower, cooked pasta, parmesan cheese, parsley, garlic, and red pepper flakes.
Knife: Essential for cutting the cauliflower into florets and chopping the fresh parsley.
Cutting board: Provides a safe surface for cutting the cauliflower and parsley.
Measuring spoons: Used to measure the olive oil, salt, pepper, and red pepper flakes accurately.
Garlic press: Handy for mincing the garlic cloves quickly and efficiently.
Wooden spoon: Useful for tossing the ingredients together in the large bowl to ensure they are well combined.
Grater: Needed for grating the parmesan cheese if it is not pre-grated.
How to Save Time on Making This Recipe
Pre-cut cauliflower: Buy pre-cut cauliflower florets to save time on chopping.
Use pre-minced garlic: Opt for jarred minced garlic to skip peeling and chopping.
Cook pasta ahead: Prepare the pasta shells in advance and store them in the fridge.
Sheet pan lining: Line your baking sheet with parchment paper for easy cleanup.
Pre-grated cheese: Use pre-grated parmesan cheese to avoid grating it yourself.
Batch roasting: Roast extra cauliflower for future meals.
Shells And Roasted Cauliflower Recipe
Ingredients
Main Ingredients
- 1 head Cauliflower cut into florets
- 2 tablespoon Olive oil
- to taste Salt and pepper
- 8 oz Pasta shells
- ¼ cup Grated Parmesan cheese
- ¼ cup Chopped fresh parsley
- 2 cloves Garlic minced
- ¼ teaspoon Red pepper flakes optional
Instructions
- Preheat oven to 425°F (220°C).
- Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until golden and tender.
- Cook pasta shells according to package instructions. Drain and set aside.
- In a large bowl, combine roasted cauliflower, cooked pasta, Parmesan cheese, parsley, garlic, and red pepper flakes. Toss well to combine.
- Serve warm.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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