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Shells & Roasted Cauliflower

Shells & Roasted Cauliflower: A Cozy Comfort Meal You’ll Love

Enjoy a flavorful and nutritious Shells & Roasted Cauliflower dish, blending sweet golden raisins and savory roasted cauliflower, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Shell pasta Substitute with gluten-free pasta if needed.
For the Roasted Cauliflower
  • 1 head Cauliflower florets Substitutes: broccoli or Brussels sprouts.
  • 2 tablespoons Olive oil Can substitute with canola oil.
  • 1 teaspoon Sea salt Adjust to taste.
  • 1 teaspoon Freshly ground black pepper Adjust to taste.
For the Sauce
  • 2 tablespoons Butter Can use vegan butter.
  • 2 tablespoons Sherry vinegar Can substitute with white wine vinegar or lemon juice.
  • 1 tablespoon Maple syrup Agave syrup is a vegan alternative.
  • 1 teaspoon Sambal or red pepper flakes Adjust according to spice preference.
For the Aromatics
  • 1 medium Shallot Yellow onion is a suitable alternative.
  • 2 cloves Garlic Smashed and chopped.
For the Greens
  • 2 cups Greens (spinach, tatsoi, or Swiss chard) Substitute with any hearty green.
For the Crunch
  • 1/3 cup Hazelnuts or walnuts (toasted, chopped) Pecans can also be used.
For the Sweetness
  • 1/2 cup Golden raisins Dried cranberries or currants can substitute.
For Serving
  • 1/4 cup Fresh herbs (parsley, basil, or tarragon) Use whatever you have on hand.
  • 2 pieces Lemon wedges Optional but highly recommended.

Equipment

  • Oven
  • Large bowl
  • Baking Sheet
  • Skillet
  • Pot
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss the cauliflower florets with olive oil, sea salt, and black pepper until coated. Spread on the baking sheet and roast for 25 minutes.
  3. Whisk together sherry vinegar, maple syrup, and sambal in a small bowl; set aside.
  4. Bring a pot of salted water to a boil, then cook shell pasta according to package instructions, reserved ¾ cup of the pasta water before draining.
  5. In a skillet, heat olive oil and butter over medium-low heat. Sauté shallot and garlic for 3–4 minutes until fragrant.
  6. Add the greens to the skillet and cook for 2–3 minutes until wilted.
  7. Combine the pasta and cauliflower with the sautéed greens, adding the vinegar mixture and reserved pasta water until a silky sauce forms.
  8. Stir in toasted nuts, golden raisins, and fresh herbs. Adjust seasoning with salt, pepper, and sambal if desired.
  9. Serve warm with extra herbs and lemon wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 65gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 1000IUVitamin C: 70mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. The texture may change when frozen, but the flavors remain delicious.

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