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Preheat oven to 425°F. Place cauliflower in a shallow baking pan; drizzle with olive oil and sprinkle with pepper. Toss to coat. Roast, uncovered, for 20 to 30 minutes or until cauliflower is just tender and lightly browned, stirring twice.
Meanwhile, cook fettuccine according to package directions, adding carrots for the last 2 minutes of cooking. Before draining, remove 1/2 cup of the pasta cooking liquid and set aside. Drain pasta mixture and transfer to a large bowl. Add green onions and cauliflower; toss to combine.
In a small bowl, combine reserved pasta water, mustard and honey. Add to pasta mixture and toss to coat. Divide among four serving plates and sprinkle evenly with cilantro and peanuts.