How to Make Roasted Cauliflower with "Pasta Balls" with Bev Weidner | Mom Wins | Food Network

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and dairy-free.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber while being more affordable.

Preheat the oven to 425 degrees F.

Scatter the carrots and cauliflower in an even layer on a baking sheet.

Drizzle with 3 tablespoons olive 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.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens