Penne with Moroccan-spiced cauliflower
¼ tsp, plus more for salting water
4 cup(s), florets
WW Yellow lentil penne
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 blend, in small bowl, combine cinnamon, cumin, turmeric, 1⁄4 tsp salt, allspice, coriander, and ginger. On rimmed baking sheet, toss cauliflower, oil, and spice blend until cauliflower is well coated. Roast until cauliflower is very tender, about 25 minutes.
- Meanwhile, bring large pot of salted water to boil and cook pasta according to package directions. Reserve 1⁄2 cup cooking water, then drain pasta.
- In large bowl, combine roasted cauliflower, pasta, chickpeas, radicchio, and lemon zest and juice and stir well, adding a little reserved cooking water if pasta is too dry. Top pasta with cheese, mint, and black pepper.
- Serving size: 1¾ cups