Curried Couscous with Roasted Cauliflower

This dish is great hot or cold, but I prefer it as a cold curry salad. The curry is a savory, warm flavor, rounded out by the creaminess of the mayonnaise, altogether delicious when served cold.

Some great additions are fresh cherry tomatoes, fresh diced bell peppers (orange, yellow or red) and diced celery.

Ingredients
1 box Israeli couscous (1 lb)
1 head cauliflower, broken in florets
1 tbsp curry powder
1 tbsp turmeric powder
1 tbsp cumin powder
1 tbsp coriander powder
1 1/2 tsp salt or to taste
1 tsp cayenne pepper
2 carrots, diced
1 cup mayonnaise
1-3 limes (I always prefer more)

Instructions
Cook the couscous according to package instructions. Rinse in cold water, drain well, and set aside. Heat oven to 450 degrees.

Toss cauliflower and carrots with all the spice powder and salt, then spread on a baking sheet and roast until just barely cooked, about 10 minutes. You don't want to overcook the cauliflower and carrots--in fact, you want them to have a slight bite in the finished dish. Remove and let cool.

Add the roasted vegetables to the couscous, then gently toss with the mayonnaise, lime juice, and any other additions.

Original recipe from Mendocino Farms