Skip to main contentSkip to footer
Sign up
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Penne with Moroccan-spiced cauliflower by WW

Penne with Moroccan-spiced cauliflower

7
6
6
SmartPoints® value per serving
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 teaspoons

Ground Cinnamon

¼ teaspoons, level

Ground Cumin

¼ teaspoons, level

Coriander, Dried

⅛ teaspoons, level

Ground Ginger

⅛ teaspoons, level

Allspice

⅛ teaspoons

Cauliflower, Raw

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

Olive Oil

1 tablespoons

White pasta, dry

240 g

Chickpeas, cooked

1 can(s), large, drained

Chicory

100 g, red

Lemon(s)

½ zest(s) of 1

Lemon Juice, Fresh

1 teaspoons

Light Feta Cheese

150 g

Mint, Fresh

1 tablespoons

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

You might like

Start eating better than ever!

Find your plan