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Preheat oven to 425°F. Line a 15-by-10-inch baking pan with foil; set aside. In a large bowl, stir together oil, mustard seeds, sugar, ginger, turmeric, cumin, coriander, salt and crushed red pepper.
Add cauliflower and carrots to bowl; toss to coat. Transfer to prepared baking pan. Roast about 30 minutes or until tender and vegetables begin to brown on edges, stirring twice.
Transfer to a serving dish. Sprinkle with cilantro. Serve with lime wedges to squeeze over vegetables.