Photo of Penne with Moroccan-Spiced Cauliflower by WW

Penne with Moroccan-Spiced Cauliflower

6 - 8
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min
An exotic spice mix adds unexpected depth to this pasta dish. Serve it hot or at room temperature.


Ground turmeric

¼ tsp(s)

Kosher salt

¼ tsp(s)

Ground cinnamon

¼ tsp(s)

Ground cumin

¼ tsp(s)

Ground coriander


Ground ginger


Ground allspice


Uncooked cauliflower

4 cup(s), florets

Olive oil

1 tbsp(s)

Uncooked penne

8 oz

Canned drained chickpeas

15½ oz, rinsed and drained

Uncooked radicchio

2½ cup(s), thinly sliced

Lemon zest

2 tsp(s)

Fresh lemon juice

1 tsp(s)

Crumbled feta cheese

½ cup(s)

Fresh mint leaves

¼ cup(s), chopped

Black pepper

½ tsp(s)


  1. Preheat oven to 400°F.
  2. To make spice mix, in a small bowl, combine turmeric, salt, cinnamon, cumin, coriander, ginger, and allspice; mix well. On a rimmed baking sheet, toss cauliflower, oil, and spice mix together until florets are well coated. Roast until very tender, about 25 minutes.
  3. Meanwhile, cook pasta according to package directions; drain (reserving a little cooking water), and keep hot.
  4. In a large bowl, combine hot pasta with roasted cauliflower, chickpeas, radicchio, lemon zest, and lemon juice; stir well (add a little reserved cooking water for a looser sauce). Sprinkle with feta, mint, and pepper; serve immediately.
  5. Serving size: 1 ¾ cup