Cauliflower couscous with roasted carrots and spicy crispbread topping

Cauliflower couscous with roasted carrots and spicy crispbread topping (6 servings)
 
Ingredients:

Spicy crispbread topping:
2 pieces of Madame Butterfly Organic Wholegrain Crispbread
1 tbsp olive oil
1 tbsp  paprika
1 pinch of cayenne pepper
1 tsp salt

Cauliflower cous cous with roasted carrots:
4 carrots
1 tbsp olive oil
1 tsp cumin 
½ tsp curry 
Salt
One half of a cauliflower
1 dl soaked and boiled mung beans (or another type of legume)
1 apple in dices
Juice from one lime fruit
Freshly chopped parsley
 
Procedure:
Spicy crispbread topping:
Break the crispbread into small pieces.
Mix the crispbread with oil, salt, paprika and cayenne pepper.
Bake the crispbread pieces in the oven by 180 °C for approximately 10 minutes until they are golden.
 
Cauliflower cous cous with roasted carrots:
Cut the carrots into ½-1 cm thick slices and mix them with oil, cumin, curry and salt.
Bake the carrots at 200 °C for 10 minutes.  
Grate the cauliflower in a foodprocessor or by using a grater. You can also cut it into fine pieces with a knife.
Mix cauliflower with apples, beans, carrots, parsley and lime juice.  
Top the salad with the spicy crispbread topping just before serving.