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CARROTS WITH GARAM MASALA, CAULIFLOWER “COUSCOUS,” AND PEANUT VINAIGRETTESaying that everyone in India uses curry powder is like saying everyone in Italy tosses their pasta with marinara. Go to India and you’re more likely to see spices with names like bottle masala and vadouvan in kitchen cupboards. In the north, earthy spices such as cumin, cinnamon, cloves, and nutmeg are common and make up the flavor directive for the garam masala spice blend. These warm, sweet notes are especially complementary to carrots roasted with maple syrup and rosemary. Peanuts add protein and crunch and, served over a bed of pulverized raw cauliflower “couscous” (see box), this is a pure plant-based and gluten-free meal that satisfies on multiple levels.

  • Yield: 4 Servings


  • 1 pound medium-size carrots, peeled and sliced
  • crosswise on a diagonal, ½ inch thick
  • ¼ cup extra-virgin olive oil
  • 1¼ teaspoons garam masala
  • 1¼ teaspoons kosher salt
  • 1 small head cauliflower, leaves and core removed,
  • roughly chopped
  • 1 tablespoon maple syrup
  • Juice of 1 lemon
  • 1½ teaspoons finely chopped fresh rosemary leaves
  • ½ cup roasted, salted peanuts, roughly chopped
  • 2 tablespoons chopped fresh cilantro, for serving
How to Make It
  1. 1. Adjust an oven rack to the middle position, place a rimmed sheet pan on top, and preheat the oven to 425°F.
  2. 2. Toss the carrots with 2 tablespoons olive oil, the garam masala, and ½ teaspoon salt in a medium-size bowl.
  3. 3. Turn the carrots out onto the hot pan. (Don’t wash the bowl—use it to make the vinaigrette in Step 5.) Wearing oven mitts, shake the pan to spread the carrots into an even layer. Roast until they are browned on one side, 10 to 12 minutes.
  4. 4. Meanwhile, place the cauliflower in a food processor and pulse until it is crumbly and looks like couscous, about eight (1-second) pulses. Add 1 tablespoon olive oil and ½ teaspoon salt. Pulse once or twice just to combine.
  5. 5. To the bowl used for the carrots, add the maple syrup, lemon juice, rosemary, remaining tablespoon olive oil, and remaining ¼ teaspoon salt. Whisk until emulsified and well combined. Add the peanuts and give it a quick stir.
  6. 6. Remove the sheet pan from the oven and pour the peanut mixture over the carrots. Use a spatula to turn the carrots in the vinaigrette. Return the pan to the oven and cook until the peanuts start to brown and the honey begins to smell caramelized, 5 to 7 minutes. Divide the cauliflower couscous among 4 plates. Divide the carrots and peanuts over the cauliflower and serve sprinkled with cilantro, warm or at room temperature.

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