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Rainbow carrot, clementine and cauliflower salad

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Adjust Servings:
1 x 400g tin chickpeas, drained
1 tsp smoked paprika
1 x 150g pack rainbow baby carrots
1 x 240g pack radishes
Olive oil, for roasting
1 large cauliflower, broken into florets
2 clementines, halved
1 garlic bulb
Runny honey, for brushing
Dairy-free milk, to loosen
2 tbsp unsalted pistachios
2 tbsp pumpkin seeds
Small handful of fresh coriander, finely chopped

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Rainbow carrot, clementine and cauliflower salad

Baby carrots are the star of the show in this superfood side dish or salad, which delivers a double dose of vitamin C. Protein-rich paprika chickpeas add the crunch, while the cauliflower purée balances the acidity of the clementines.

  • Vegan
  • 50 Mins
  • Serves 4
  • Medium



  1. In a small bowl, dust the chickpeas with smoked paprika and spread out on a baking tray with the baby carrots and radishes. Season and coat in half a tablespoon of olive oil. Set aside.

  2. In a separate roasting tin, add the cauliflower florets and clementine halves with the same amount of olive oil and plenty of seasoning. Mix well.

  3. Place the garlic bulb on a small sheet of tin foil and drizzle with one teaspoon of olive oil. Draw the sides up to form a parcel and place in a preheated oven at 200C with the cauliflower and clementines.

  4. After 20 minutes, turn the cauliflower florets and return to the oven with the tray of chickpeas, carrots and radishes. Bake for 20 minutes more or until the cauliflower is tender and golden.

  5. Once cooked, remove both trays from the oven. Brush the carrots with honey and return that tray to the oven for 5-10 minutes to caramelise slightly.

  6. Meanwhile, place half the cauliflower florets in a blender with three or four garlic cloves popped from their skin, and enough milk to loosen. Season to taste and blend to a smooth purée.

  7. Toast the pistachios and pumpkin seeds in a dry frying pan over a medium-high heat until nicely coloured and set aside.

  8. To plate up, divide the cauliflower purée between four plates and top with the roasted vegetables and one clementine halve each. Scatter over the pumpkin seeds, pistachios and fresh coriander before serving.

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