Honey Roasted Carrots with Mint & Cauliflower Purée (Vegetarian, Gluten, Grain Free & Low Carb)
This is a delicious and warming dish that can be served both as a side dish or main course.
Servings 1 plate
Ingredients
For the broccoli and cauliflower purée
- A bunch of Fresh mint
- 1/4 medium sized Cauliflower head divided into smaller pieces
- 1/2 tbsp Lemon juice
- 1/2-1 tsp Dijon mustard
- Sea salt, to taste
- 1/2 tbsp Tahini (optional)
For the carrots
- 8-10 small Carrots (I used carrots of different colors, but regular once will do as well) Washed and sliced in two length wise
- 1-2 tbsp Honey, agave or fiber syrup
- Olive oil, to taste
For the topping
- 1/2 package Feta cheese crumbled
- 1-2 tbsp Pomegranate seeds
- Paprika or chili powder
Instructions
- Bring water to a boil and add the cauliflower (for faster cook time make smaller pieces of cauliflower florets), add some salt and lower the heat and let it simmer until soft. This takes approximately 20-30 minutes depending on the size of your florets.
- Preheat the oven to 200 degrees Celsius.
- Place the washed and sliced carrots on a parchment covered baking sheet and drizzle with olive oil and season with sea salt. Bake in the oven for 25-30 minutes (unless using bigger carrots, then it will take a little longer time). The carrots should be golden brown, tender, yet not fully cooked though. At least I prefer them with a little chewing resistance in the middle.
- When the cauliflower are done drain it well making sure all excess water is removed.
- Mix the cauliflower using a hand mixer.
- Season with lemon juice, a little dijon mustard, sea salt and tahini (if using) and stir to combine. Taste to check if more seasoning is needed.
- Place the purée at the bottom of a plate and add the carrots on top. Top with crumbled feta cheese, pomegranate seeds and paprika or chili powder.
- Serve warm.