Peanut Fettuccine with Roasted Cauliflower

Peanut Fettuccine with Roasted Cauliflower
Photo: Karla Conrad
Prep Time:
25 mins
Roast Time:
15 mins
Total Time:
40 mins
6 cups


  • 6 cup sliced or chopped cauliflower florets

  • 1 tablespoon olive oil

  • teaspoon ground black pepper

  • 4 ounce dried whole grain fettuccine

  • 1 cup packaged fresh jullienned carrots

  • ½ cup thinly sliced green onions (4)

  • 2 tablespoon coarse ground mustard

  • 2 tablespoon honey

  • ½ teaspoon salt

  • ¼ cup snipped fresh cilantro

  • ¼ cup chopped unsalted peanuts


  1. Preheat oven to 450°F. Place cauliflower in a shallow baking pan. Drizzle with oil and sprinkle with pepper; toss to coat. Roast, uncovered, for 15 to 20 minutes or just until cauliflower is tender and lightly browned, stirring twice.

  2. Meanwhile, cook fettuccine according to package directions, adding carrots for the last 2 minutes of cooking. Before draining, remove 1/4 cup of the pasta cooking water and set aside. Drain pasta mixture and transfer to a large bowl. Add roasted cauliflower and green onions; toss to combine.

  3. In a small bowl combine the reserved pasta cooking water, mustard, honey, and salt. Add mustard mixture to pasta mixture; toss to coat. Sprinkle individual servings with cilantro and peanuts.

Nutrition Facts (per serving)

270 Calories
9g Fat
42g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 270
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Sodium 458mg 20%
Total Carbohydrate 42g 15%
Total Sugars 15g
Protein 9g
Vitamin C 76.8mg 384%
Calcium 59mg 5%
Iron 1.9mg 11%
Potassium 652mg 14%
Folate, total 113.4mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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