Loading Video...

Roasted Cauliflower with "Pasta Balls"

Save Recipe
  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

4 medium rainbow carrots, sliced thick on the bias

1 head cauliflower, cut into florets

6 tablespoons olive oil 

Kosher salt and freshly ground black pepper 

1 cup Israeli couscous 

2 tablespoons golden raisins  

Zest and juice of 1 lemon 

3 tablespoons torn fresh mint leaves 

2 tablespoons torn fresh parsley leaves 

1/2 cup Greek yogurt 

Directions

  1. Preheat the oven to 425 degrees F.
  2. 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. 
  3. 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.  
  4. 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.  
  5. Serve the vegetables with the couscous and sauce. Sprinkle with the remaining herbs 2 tablespoons mint leaves and 1 tablespoon parsley.