Recipe courtesy of Bev Weidner
Recipe courtesy of Bev Weidner
Show:
Mom Wins
Roasted Cauliflower with "Pasta Balls"
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 454
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 8 g
- Sugar
- 10 g
- Protein
- 12 g
- Cholesterol
- 5 mg
- Sodium
- 747 mg
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 454
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 8 g
- Sugar
- 10 g
- Protein
- 12 g
- Cholesterol
- 5 mg
- Sodium
- 747 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Scatter the carrots and cauliflower in an even layer on a baking sheet. Drizzle with 3 tablespoons oil and sprinkle with 1 teaspoon salt and a few cracks of pepper. Bake, stirring halfway through, until charred and tender, about 1 hour 15 minutes.
- Meanwhile, bring a medium saucepan full of water to a boil. Salt the water generously. Add the couscous and boil until it is cooked to al dente, 8 to 10 minutes. Drain the couscous and transfer to a serving bowl. Toss with the raisins, half the lemon zest and juice, 1 tablespoon olive oil, 1 tablespoon torn mint, 1 tablespoon torn parsley leaves and a pinch of salt and pepper.
- Add the yogurt, remaining lemon zest and juice, 2 tablespoons oil and 1 tablespoon water to a small bowl and whisk to combine. Add a pinch of salt and pepper and more water if you want a thinner sauce.
- Serve the vegetables with the couscous and sauce. Sprinkle with the remaining herbs 2 tablespoons mint leaves and 1 tablespoon parsley.
