Pasta with Roasted Cauliflower, Chickpeas, and Ricotta

This recipe was easy, and a win, as is. I'd recommend either making your own ricotta (which I did not do) or getting a good ricotta. I used Organic Valley's. I don't think I can go for Polly-O anymore after that. Making it is the next step, but I've heard that once you start making ricotta, it's hard to stop eating it.

Pasta with Roasted Cauliflower, Chickpeas, and Ricotta
From: Serious Eats

Ingredients
1 pound pasta shells
1 head cauliflower, cut into florets
1 can chickpeas (15 oz)
2 cups cubed crusty bread
1/4 cup olive oil
3 tablespoons chopped fresh parsley
Salt and pepper to taste

1. Preheat oven to 450 degrees. In a bag, toss cauliflower and chickpeas with half of the olive oil (add a little more if it looks dry) and 1 teaspoon of salt. Spread the mix onto a baking sheet in a single layer and roast for 25-35 minutes, when the chickpeas turn golden. Turn everything over once halfway through cooking.

2. Place the bread cubes on another baking sheet and bake in the oven for about 10 minutes, until the bread is crispy but not burning. (You can put these in during the last 10 minutes that the cauliflower mixture is cooking).

3. Meanwhile, bring water to a boil and cook pasta according to directions. Reserve 1/4 cup pasta water when draining.

4. To the pasta, add the remaining olive oil, the cauliflower mixture, and a little pasta water. Add croutons and parsley and season with salt and pepper. Top each serving with some ricotta cheese.