Roasted Carrots with Cauliflower Couscous

By • December 11, 2013 1 Comments

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Author Notes: One of my favorite vegetarian recipes is roasted carrots served with cauliflower couscous. If you are tired of boiling or steaming your cauliflower, this cauliflower couscous is for you! Cauliflower is full of antioxidants and helps detox your system. And didn’t your mom tell you to eat your carrots?! Carrots are rich in alkaline elements which purify and revitalize the blood. The potassium in carrots helps balance the high levels of sodium in our bodies.

So here is hoping that this dish will help you start or stay in a positive cycle this week! Enjoy!
Medha | Farm on Plate


Serves 4

Roasted Carrots

  • 12-15 small carrots
  • 1 tablespoon ghee/ coconut oil
  • 1 tablespoon honey
  • 1 teaspoon lemon zest
  • 1 teaspoon cumin powder
  • 1 teaspoon paprika
  • 1 teaspoon cardamom powder
  • 1 tablespoon sessame seeds
  • salt & pepper
  1. Preheat the oven to 350°F. Wash carrots throughly, wipe and chop in medium cubes if they are large in size.
  2. Make a marinade by combining ghee, honey, lemon zest, salt, pepper, cumin, paprika and cardamom powder.
  3. Rub the carrots with marinade and lay them on baking sheet. Sprinkle sesame seeds on top. Roast them in oven for 15-20 minutes until edges get golden brown.

Cauliflower Couscous

  • 1 head of cauliflower
  • 2 tablespoons capers
  • 1/2 cup fresh herbs - mint, cilantro and basil
  • 1/4 cup raisins
  • 1/4 cup toasted almonds
  • 1 tablespoon ghee/ coconut oil
  • 1/2 teaspoon turmeric powder
  • juice of 1 lemon
  • salt & pepper
  1. Cut the cauliflower in small florets, discard stalks. Place florets in food processor. Pulse food processor until florets become little grain like couscous.
  2. Heat ghee in sauce pan on medium heat. Add raisins and let them soak in hot ghee for 1-2 minutes. Add turmeric powder and cook for 10 seconds.
  3. Add cauliflower couscous to pan. Mix well until all couscous is covered with turmeric color.
  4. Remove from the heat and add fresh herbs, capers, almonds, lemons juice, salt and pepper and mix well. Serve warm with roasted carrots and yogurt.

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