Penne with Moroccan-spiced cauliflower
7
Points®
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.
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