Penne with Moroccan-Spiced Cauliflower
6
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
An exotic spice mix adds unexpected depth to this pasta dish. Serve it hot or at room temperature.
Ingredients
Ground turmeric
¼ tsp(s)
Kosher salt
¼ tsp(s)
Ground cinnamon
¼ tsp(s)
Ground cumin
¼ tsp(s)
Ground coriander
⅛ tsp(s)
Ground ginger
⅛ tsp(s)
Ground allspice
⅛ tsp(s)
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)
Instructions
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
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