Penne with Moroccan-Spiced Cauliflower

PersonalPoints™ per serving

Total Time: 45 min

Prep: 20 min

Cook: 25 min

Serves: 6

Easy

A complex 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.

Ingredients

¼ tsp ground cinnamon
¼ tsp ground cumin
¼ tsp ground turmeric
¼ tsp kosher salt, plus more for salting water
⅛ tsp ground allspice
⅛ tsp ground coriander
⅛ tsp ground ginger
4 cups uncooked cauliflower, florets
1 tbsp olive oil
1 box WW Yellow Lentil Penne
15½ oz canned chickpeas, rinsed and drained
2½ cups uncooked radicchio, thinly sliced
2 tsp lemon zest
1 tsp fresh lemon juice
½ cup crumbled feta cheese
¼ cup fresh mint leaves, chopped
½ tsp black pepper

Instructions

Preheat oven to 400°F. To make a spice blend, in a small bowl, combine cinnamon, cumin, turmeric, 1⁄4 tsp salt, allspice, coriander, and ginger. On a 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 a large pot of salted water to boil and cook pasta according to package directions. Reserve 1⁄2 cup cooking water, then drain pasta.
In a 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 of Penne with Moroccan-Spiced Cauliflower!