Shells With Roasted Cauliflower, Chickpeas & Ricotta

1/4 cup extra virgin olive oil
1 head cauliflower (about 2 lbs), cut into florets
1 can (15.5oz) chickpeas, rinsed and drained
coarse salt and ground pepper
5oz crusty bread, cut into 1/2-inch pieces (2 cups)
1 lb medium shells
3 Tbs chopped fresh parsley
1/2 cup fresh ricotta

1) Preheat oven to 425F, with racks in upper and lower thirds.  On a rimmed baking sheet, toss together 2 Tbs 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.
2) Meanwhile, in a large pot of boiling salted water, cook pasta until al dente.  Drain pasta and return to pot.  Add cauliflower mixture, 2 Tbs oil and parsley.  Season with salt and pepper and toss to combine.  To serve, top with croutons and ricotta, then drizzle with oil.

Review: Argh, this didn't make as much food as I had hoped.  Fortunately, we still have some lasagna leftovers!  This was actually pretty easy to make.  But, I thought it was a bit bland.  Mike really liked it as is.  I'm thinking some thyme and white wine vinegar may spruce it up a bit.  And, I used rotini, as Dreamfield's does not yet make a shell shape.  Maybe someday . . .