• 5 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


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.

  • 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; 9 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 0 mg cholesterol; 458 mg sodium. 652 mg potassium; 42 g carbohydrates; 8 g fiber; 15 g sugar; 9 g protein; 0 g trans fatty acid; 5288 IU vitamin a; 77 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 113 mcg folate; 0 mcg vitamin b12; 59 mg calcium; 2 mg iron;


5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0