Photo of Penne with Moroccan-spiced cauliflower by WW

Penne with Moroccan-spiced cauliflower

SmartPoints® value per serving
Total Time
45 min
20 min
25 min
An exotic spice mix adds unexpected depth to this impressive-looking and crowd-pleasing pasta dish. The spice mix features ground turmeric, cinnamon, cumin coriander, ginger, allspice, and salt. For added convenience, you can serve this pasta hot or at room temperature. Radicchio adds lots of color and texture to help balance out the spices, but if you don’t like the slight bitterness the radicchio has, you can try adding endive, watercress, or even mixed greens instead. Canned chickpeas provide even more heartiness and satisfaction, and all of it is topped off with feta cheese, fresh mint, and lots of black pepper. Serve with lemon wedges alongside for squeezing over to bring all the flavors together.


Ground turmeric

¼ tsp

Kosher salt

¼ tsp

Ground cinnamon

¼ tsp

Ground cumin

¼ tsp

Ground coriander


Ground ginger


Ground allspice


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


  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