Healthified Curried Israeli Couscous Salad (Mendocino Farms Copycat)

Start by cooking 1 1/3 cups Israeli cous cous according to the package instructions. While the cous cous cooks, preheat your oven to 450 degrees Fahrenheit. On a large baking sheet, add 2 cups of cauliflower florets, torn into bite-size pieces, and 1 cup of chopped carrots. Coat the vegetables with 2 tablespoons of avocado oil, 1 tablespoon of curry powder, 1 teaspoon of salt & pepper, a dash of cayenne, and 2 teaspoons each of coriander, cumin, and turmeric. Roast the vegetables for about 15 minutes, or until they are al dente. Add the roasted vegetables to the cooked cous cous, making sure to scrape the bottom of the baking sheet to include all the spices. Combine this mixture with 1 cup of Greek yogurt (or mayo as an alternative), the juice from 1 small lime, and 2 tablespoons of fresh parsley. Serve cold. This dish can be stored for up to 3-4 days.