|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|
Preheat oven to 400°F (200°C). Whisk lemon juice, olive oil, honey, ginger, cumin, garlic, cinnamon, salt and pepper until combined.
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.
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.
Add a handful of toasted slivered almonds or pine nuts for extra flavour and crunch