Penne with Moroccan-Spiced Cauliflower

6
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
6
Difficulty
Easy
An exotic spice mix adds unexpected depth to this pasta dish. Serve it hot or at room temperature.

Ingredients

ground turmeric

¼ tsp

kosher salt

¼ tsp

ground cinnamon

¼ tsp

ground cumin

¼ tsp

ground coriander

tsp

ground ginger

tsp

ground allspice

tsp

uncooked cauliflower

4 cup(s), florets

olive oil

1 Tbsp

uncooked penne

8 oz

canned chickpeas

15½ oz, rinsed and drained

uncooked radicchio

2½ cup(s), thinly sliced

lemon zest

2 tsp

fresh lemon juice

1 tsp

crumbled feta cheese

½ cup(s)

fresh mint leaves

¼ cup(s), chopped

black pepper

½ tsp

Instructions

  1. Preheat oven to 400°F.
  2. 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.
  3. Meanwhile, cook pasta according to package directions; drain (reserving a little cooking water), and keep hot.
  4. 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.
  5. Serving size: 1 ¾ cup

Notes

Radicchio adds great color and texture to this dish but if you don’t like the slight bitterness it has, try adding endive or watercress instead.

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