Moroccan Roasted Cauliflower and Chilli Pasta Bake
Servings
4serves
Servings
4serves
Ingredients
  • 4cups cauliflower
  • 1tbsp extra virgin olive oil
  • 1tsp smoked paprika
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 2cups wholemeal pastaany shape
  • 200grams tinned chickpeas
  • 2tbsp sultanas
  • 1/2 small red chillideseeded and sliced
  • 1/2cup grated Parmesan
Instructions
  1. Preheat oven to 200C and line a tray with baking paper.
  2. Chop the cauliflower into florets and combine with the oil, paprika, cumin and ground coriander.
  3. Spread over the prepared tray and roast for 20 minutes or until golden.
  4. While the cauliflower is cooking, cook the pasta as per the packet instructions.
  5. When both the cauliflower and pasta are cooked combine together in a baking dish. Toss through the sultanas, drained chickpeas and chilli.
  6. Sprinkle over the Parmesan and return to the oven for a further 10 minutes or until cheese has melted and the bake is hot.
  7. Divide into 4 portions, 1 portion is 1 serve.
Recipe Notes

397 calories per serve

Meal Plan Week 4

Each month our 28 Day Weight Loss Challenge is themed, targeting things like reducing sugar, budget recipes, meals for fussy eaters, recipes with 5 ingredients or less, and many more.

You can find out the theme of this month’s challenge HERE.

Print Recipe
Moroccan Roasted Cauliflower and Chilli Pasta Bake
Moroccan Roasted Cauliflower and Chilli Pasta Bake
Course Main Dish
Servings
serves
Ingredients
  • 4 cups cauliflower
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 cups wholemeal pasta any shape
  • 200 grams tinned chickpeas
  • 2 tbsp sultanas
  • 1/2 small red chilli deseeded and sliced
  • 1/2 cup grated Parmesan
Course Main Dish
Servings
serves
Ingredients
  • 4 cups cauliflower
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 cups wholemeal pasta any shape
  • 200 grams tinned chickpeas
  • 2 tbsp sultanas
  • 1/2 small red chilli deseeded and sliced
  • 1/2 cup grated Parmesan
Moroccan Roasted Cauliflower and Chilli Pasta Bake
Instructions
  1. Preheat oven to 200C and line a tray with baking paper.
  2. Chop the cauliflower into florets and combine with the oil, paprika, cumin and ground coriander.
  3. Spread over the prepared tray and roast for 20 minutes or until golden.
  4. While the cauliflower is cooking, cook the pasta as per the packet instructions.
  5. When both the cauliflower and pasta are cooked combine together in a baking dish. Toss through the sultanas, drained chickpeas and chilli.
  6. Sprinkle over the Parmesan and return to the oven for a further 10 minutes or until cheese has melted and the bake is hot.
  7. Divide into 4 portions, 1 portion is 1 serve.
Recipe Notes

397 calories per serve

Meal Plan Week 4

Each month our 28 Day Weight Loss Challenge is themed, targeting things like reducing sugar, budget recipes, meals for fussy eaters, recipes with 5 ingredients or less, and many more.

You can find out the theme of this month’s challenge HERE.