Shells & Roasted Cauliflower

Whole Grain Shells & Roasted Cauliflower - An easy, healthy, vegan pasta recipe. Weeknight-friendly and delicious with chopped nuts and golden raisins.

Shells & Roasted Cauliflower

Currently, in Austin, SO many restaurants are opening all the time and our list of to-try places is growing at a rapid pace. It’s a fun problem to have. Our little city is hot on the food map, but sadly, some of our old favorite little go-to spots are closing. One in particular was a little wine bar called Mulberry. It was a tiny place with a big marble slab of a bar. The wine was good, the vibe was cozy, and the food was everything you wanted to eat on a Friday night without having to make a reservation or wait two hours in line.

The menu would change often, but one dish that I ordered for a few weeks in a row was roasted cauliflower with herbs, pine nuts, golden raisins and capers – a combination that was deliciously tangy, savory and a little bit sweet. I’ve recreated that combo at home a number of times – this time I tossed it with whole wheat shells to make it more of a full meal.

Shells & Roasted Cauliflower Shells & Roasted Cauliflower

The day I shot this, I happened to have some A+ vegetables from the farmers market – adorable orange cauliflower and these gorgeous tatsoi greens. Since then I’ve been making it with regular cauliflower and baby spinach, which works equally well.

It’s tossed with olive oil, sherry vinegar, and a little sambal for spice. This is a pretty easy, fuss-free recipe that we’ve really been enjoying lately and I hope you do too!

Shells & Roasted Cauliflower Note: unless you’re making a half recipe, use a larger pan than is pictured in the photo at the top of this post.

5.0 from 7 reviews
Shells & Roasted Cauliflower
 
Author:
Serves: serves 3-4
Ingredients
  • 4 to 5 cups small cauliflower florets
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 tablespoon vegan or regular butter
  • 1½ tablespoons sherry vinegar or white wine vinegar
  • ½ teaspoon maple syrup or honey* (see note)
  • ½ teaspoon sambal or red pepper flakes
  • 6 ounces shell pasta
  • ¾ cup reserved pasta water (save this before you drain your pasta)
  • 1 small shallot, thinly sliced
  • 2 garlic cloves, peeled and smashed
  • 4 cups spinach, tatsoi, or swiss chard leaves
  • ¼ cup toasted and chopped hazelnuts or walnuts
  • 1 heaping tablespoon golden raisins
  • ½ cup loose-packed chopped parsley, basil, or tarragon
  • lemon wedges, for serving
  • sea salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the cauliflower florets on the sheet and toss them with a drizzle of olive oil and pinches of salt and pepper. Roast for 25 minutes or until golden brown around the edges.
  2. In a small bowl, stir together the sherry vinegar, maple syrup, and sambal and set aside.
  3. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Reserve ¾ cup pasta water before you drain the pasta. If you like, drizzle the pasta with a little olive oil to keep it from sticking together and set aside.
  4. In a large skillet, heat the oil and butter. Add the shallot, smashed garlic cloves, and a pinch of salt. Cook over medium-low heat until the shallot is soft and the garlic is fragrant, 3 to 5 minutes. Remove the garlic cloves.
  5. Stir the greens into the pan and cook until lightly wilted. Add the pasta, roasted cauliflower, and vinegar mixture and stir to coat. Stir in ½ to ¾ cup of the pasta water to create a light sauce. Add the hazelnuts, raisins, and parsley.
  6. Season to taste with salt, pepper, and additional sambal, if desired. Serve with lemon wedges.
Notes
To make this vegan, don't use honey.

 

27 comments

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Rate this recipe (after making it):  

  1. Synnøve from itadakimat.com
    03.02.2016

    Looks really good! love those simple pasha dishes.

  2. Frances
    03.02.2016

    This looks great! You often have really fine recipes. Wondering if anyone has a suggestion for a good vegan sweet potato w/corn chowder? I have an abundance if those potatoes to use. I’ll probably make it in the crock pot. Happy Spring to all. 🙂

  3. Marion
    03.02.2016

    Looks really yummy. I will have to try.

  4. This looks so good for dinner! I always need new ideas!

  5. I love getting inspiration from my favorite restaurants too! This pasta looks delicious 🙂

  6. Thea
    03.02.2016

    If I don’t use sambal what can I use as an alternative? My family’s not into spicy. Thanks!

  7. This recipe sounds amazing. Do you think you could add some zucchini? I am just not very fond of cauliflower.

  8. This looks delicious. I too often think of sauces for pasta. I would make something like this cold–a pasta salad–but the thought of it hot, as presented here, has my mouth watering.

  9. Totally drooling! I’m loving how you took some simple ingredients and added just the right amount of pizzaz – raisins, walnuts, and a touch of maple syrup. So delicious!

  10. Oh sherry vinegar – that’s an item I have to add to my pantry! This looks incredibly delicious and I love cauliflower… since I was a little girl!

    Lisa Favre
    http://marblecrumbs.com

  11. Vale from eathappyfoodblog.wordpress.com
    03.05.2016

    this need a try, I love cauliflower

  12. Marvelous, as always. I’m grokking on the flavors of the tatsoi and basil.

  13. Liz from travellingtabletales.com
    03.07.2016

    I cannot wait to try this. I love cauliflower and the simplicity of this.

  14. Natalie
    03.08.2016

    Hi! Would this work using spagatti squash? Any suggestions or alterations?

    • I think it would be good (totally different, but that’s ok). Definitely skip the part where I add the pasta water or the spaghetti squash will get mushy. Aside from that, just season everything to taste.

  15. Rach's Recipes
    03.10.2016

    I made this for lunch and used red pepper flakes instead of sambal. I also dusted some fresh parmesan cheese and opted for toasted pine nuts. Incredible flavors. Thank you for sharing.

  16. Felice
    03.14.2016

    Made this last night with red pepper flakes. Delicious.

  17. Pali
    04.04.2016

    This looks delicious and light!

  18. AJ
    04.13.2016

    My husband and I made this last night and LOVED it! I almost didn’t add the raisins, but I’m sure glad I did! The unexpected sweetness in some of the bites was a delicious surprise. 😉

  19. Susan
    11.13.2017

    how many calories is it ?

  20. Maria
    12.28.2018

    Love this recipe. I had to make a couple of substitutions because it was the end of the week. I made the dish with spinach fusilli and I had a yellow bell pepper and sweet onion. The sauce was excellent …it made the dish and the sicilian touch of golden raisins, walnuts and lemon made a nice finish. I love your recipes!! Thank you

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.