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Photo of Penne with Moroccan-spiced cauliflower by WW

Penne with Moroccan-spiced cauliflower

7
Points® value
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
6
Difficulty
Easy
The spice mix adds unexpected depth of flavour to this satisfying dish

Ingredients

Turmeric

¼ teaspoon(s)

Ground Cinnamon

¼ teaspoon(s), level

Ground Cumin

¼ teaspoon(s), level

Coriander, Dried

⅛ teaspoon(s), level

Ground Ginger

⅛ teaspoon(s), level

Allspice

⅛ teaspoon(s)

Cauliflower, Raw

1 whole, trimmed and leaves removed, and cut into florets

Olive Oil

1 tablespoon(s)

White pasta, dry

240 g

Chickpeas, cooked

1 can(s), large, drained

Chicory

100 g, red

Lemon

½ zest(s) of 1

Lemon Juice, Fresh

1 teaspoon(s)

Light feta cheese

150 g

Mint, Fresh

1 tablespoon(s)

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. In a small bowl, combine all the spices, mixing well, then toss the spice mix with the cauliflower and oil on a rimmed baking tray, until the florets are well coated.
  3. Roast for about 25 minutes, until very tender. Meanwhile, cook the pasta according to pack instructions, then drain, reserving a little cooking water.
  4. Add the pasta to the roasted cauliflower, chickpeas, radicchio, lemon zest and lemon juice and toss together in a large bowl.
  5. Add the reserved cooking water, then serve sprinkled with the feta and mint, with a good grind of black pepper and the lemon wedges on the side.

Notes

If you can’t get your hands on radicchio, endive is a good substitute. Or, try watercress if you’re less keen on bitter flavours

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