Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Karla Conrad

Recipe Summary test

prep:
25 mins
roast:
15 mins
total:
40 mins
Servings:
4
Yield:
6 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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

270 calories; fat 9g; saturated fat 1g; carbohydrates 42g; mono fat 5g; poly fat 2g; insoluble fiber 8g; sugars 15g; protein 9g; vitamin a 5287.7IU; vitamin c 76.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.4mg; vitamin b6 0.4mg; folate 113.4mcg; sodium 458mg; potassium 652mg; calcium 59mg; iron 1.9mg.
Advertisement