Penne with Moroccan-spiced cauliflower
4 cup(s), florets
15½ oz, rinsed and drained
2½ cup(s), thinly sliced
Fresh lemon juice
Crumbled feta cheese
Fresh mint leaves
¼ cup(s), chopped
- Preheat oven to 400°F.
- 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.
- Meanwhile, cook pasta according to package directions; drain (reserving a little cooking water), and keep hot.
- 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.