Conchiglie al cavolfiore is a traditional pasta dish originating from Italy. Although there are some variations, it's usually made with a combination of conchiglie (shells) pasta, cauliflower florets, onions, parsley, grated cheese such as pecorino, olive oil, salt, and pepper.

The onions are sautéed in olive oil, and then mixed with the florets and salt. The mixture is cooked until the florets are tender, and parsley and black pepper are added to the mix. The conchiglie are cooked until al dente, and then added to the skillet.