Serves 6

Recipes » Moroccan-Spiced Mezzi Rigatoni with Roasted Cauliflower and Yogurt-Tahini Sauce

Moroccan-Spiced Mezzi Rigatoni with Roasted Cauliflower and Yogurt-Tahini Sauce

Name: Moroccan-Spiced Mezzi Rigatoni with Roasted Cauliflower and Yogurt-Tahini Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 2 tsp (10 mL) ground cumin; 1 tsp (5 mL) ground coriander; 1 tsp (5 mL) paprika; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) black pepper; 1/4 tsp (1 mL) brown sugar; 1/4 tsp (1 mL) ground cardamom; 1/4 tsp (1 mL) cayenne pepper; 1/4 tsp (1 mL) ground cinnamon; 1/4 tsp (1 mL) ground ginger; 1/4 tsp (1 mL) ground turmeric; 4 cups (1 L) cauliflower florets; 1/4 cup (60 mL) olive oil; 1 box (450 g) Italpasta Artisan Mezzi Rigatoni; 1/4 cup (60 mL) tahini paste; 2 tbsp (30 mL) lemon juice; 1/2 tsp (2 mL) salt; 3/4 cup (175 mL) Greek yogurt; 2 cloves garlic (minced); 2 tbsp (30 mL) finely chopped fresh cilantro; 2 tbsp (30 mL) finely chopped fresh parsley; 1/2 cup (125 mL) pomegranate seeds

Ingredients

2 tsp (10 mL) ground cumin
1 tsp (5 mL) ground coriander
1 tsp (5 mL) paprika
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper
1/4 tsp (1 mL) brown sugar
1/4 tsp (1 mL) ground cardamom
1/4 tsp (1 mL) cayenne pepper
1/4 tsp (1 mL) ground cinnamon
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) ground turmeric
4 cups (1 L) cauliflower florets
1/4 cup (60 mL) olive oil

Assembly

1 box (450 g) Italpasta Artisan Mezzi Rigatoni
1/4 cup (60 mL) tahini paste
2 tbsp (30 mL) lemon juice
1/2 tsp (2 mL) salt
3/4 cup (175 mL) Greek yogurt
2 cloves garlic, minced
2 tbsp (30 mL) finely chopped fresh cilantro
2 tbsp (30 mL) finely chopped fresh parsley
1/2 cup (125 mL) pomegranate seeds

Instructions

Preheat oven to 400°F (200°C).
In small bowl, stir together cumin, coriander, paprika, salt, black pepper, brown sugar, cardamom, cayenne pepper, cinnamon, ginger and turmeric.
In large bowl, toss cauliflower florets with olive oil and cumin mixture. Arrange in single layer on parchment-lined baking sheet.
Bake for 25 to 30 minutes or until tender, lightly charred and lightly crisp around edges. Using flat side of meat mallet or bottom of small saucepan, press cauliflower to flatten and smash.
Meanwhile, cook mezzi rigatoni according to package directions. Reserve 1/2 cup (125 mL) pasta cooking liquid; drain pasta. Reserve saucepan.
In medium bowl, whisk tahini paste, lemon juice, 2 tbsp (30 mL) water and salt until smooth. Whisk in yogurt until smooth.
Return cooked pasta and 1/4 cup (60 mL) pasta cooking liquid back to saucepan. Add smashed cauliflower and yogurt-tahini garlic sauce. Toss and stir to combine, adding more pasta cooking liquid if needed.
Garnish pasta with cilantro, parsley and pomegranate seeds.