- TORONTO, ON (M5H2M3)
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Total Time:
20 min(Preparation) / 30 min(Cooking)Servings:
6
Ingredients
| 1 pkg (340 g) | Catelli® Gluten Free Macaroni |
| 1/3 cup (75 mL) | each lemon juice and olive oil |
| 2 tbsp (30 mL) | honey |
| 1 tbsp (15 mL) | each minced fresh ginger and ground cumin |
| 2 tsp (10 mL) | minced fresh garlic |
| 1 tsp (5 mL) | ground cinnamon |
| 1/2 tsp (2 mL) | each salt and pepper |
| 4 cups (1 L) | cauliflower florets (about 1 small head) |
| 1 1/2 cups (375 mL) | canned chickpeas, drained and rinsed |
| 3/4 cup (175 mL) | silvered dried apricots |
| 1/3 cup (75 mL) | silvered green olives |
| 1 cup (250 mL) | crumbled goat or sheep's milk feta |
| 3/4 cup (175 mL) | chopped fresh mint leaves |
Preparation
| 1 | Preheat oven to 400°F (200°C). Whisk lemon juice, olive oil, honey, ginger, cumin, garlic, cinnamon, salt and pepper until combined. |
| 2 | Toss cauliflower and chickpeas with 3 tbsp (45 mL) lemon mixture. Spread out on a parchment paper-lined baking sheet. Roast for 30 minutes or until cauliflower and chickpeas are browned and tender. Toss after 15 minutes. |
| 3 | Meanwhile, cook macaroni according to package directions; reserve 1/2 cup (125 mL) cooking water before draining. Toss hot macaroni with roasted cauliflower and chickpeas, apricots, olives and remaining lemon mixture to combine. |
| Tips | Add a handful of toasted slivered almonds or pine nuts for extra flavour and crunch |
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