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

This Roasted Cauliflower with "Pasta Balls" *may* just change your kids from veggie-haters to veggie-lovers. Thanks, Bev! #MomWins Follow Bev: https://www.instagram.com/bevcooks/ Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/35P0DEz There’s rarely a dull moment in Bev Weidner's kitchen. She show us the go-to recipes, tips and hacks that keep her family happy and healthy. This isn’t insta-perfect parenthood – Mom Wins pulls back the curtain on all the challenges, laughter and delicious messes of real life. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Roasted Cauliflower with "Pasta Balls" RECIPE COURTESY OF BEV WEIDNER Level: Easy Total: 1 hr 30 min Active: 30 min Yield: 4 servings Ingredients 4 medium rainbow carrots, sliced thick on the bias 1 head cauliflower, cut into florets 6 tablespoons olive oil Kosher salt and freshly ground black pepper 1 cup Israeli couscous 2 tablespoons golden raisins Zest and juice of 1 lemon 3 tablespoons torn fresh mint leaves 2 tablespoons torn fresh parsley leaves 1/2 cup Greek yogurt Directions Preheat the oven to 425 degrees F. Scatter the carrots and cauliflower in an even layer on a baking sheet. Drizzle with 3 tablespoons 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #MomWins #FoodNetwork #RoastedCauliflowerwithPastaBalls How to Make Roasted Cauliflower with "Pasta Balls" with Bev Weidner | Mom Wins | Food Network https://youtu.be/nm601j9g0CA