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Roasted carrot and cauliflower salad with clementine tahini

Salad, Paleo, low carb, low carb recipes, dairy free, gluten free, Paleo recipes, Keto, Keto recipes, spring salad, carrot salad, Paleo Crust, Healthy eating recipes, clean eating recipes, tahini recipes, cauliflower recipes, Roasted carrot and cauliflower salad with clementine tahini dressing, Modern food Stories, food photographer, london food photographer, food photography, Paleo, Keto, AIP

As we head into spring our cravings for the warming soups and stews of winter get replaced with hankerings for fresh, light, awesome salads. But a salad should be more than boring lettuce and tomato, right guys? They can be just as nourishing and filling as winter comfort foods if you dress them right. Just like this Roasted Carrot and Cauliflower Salad with Clementine Tahini.

Filling, hearty, wholesome and that dressing… Oh my… can you tell i’m addicted? It’s on everything in my life at the moment. This Roasted Carrot and Cauliflower Salad is low carb, Paleo, Keto and Whole30 friendly. What’s more the dressing is made without any sweeteners or honey, using just a touch of fresh clementine juice so it’s suitable for those following I Quit Sugar and watching their sugar intake.

What’s everyone cooking up this weekend? I hope you enjoy, Jo x

Serves 2

Ingredients

  • 370g of rainbow carrots
  • 2 tablespoons of extra virgin olive oil
  • 230g of cauliflower (roughly 1 small cauliflower)
  • 2 tablespoons of melted coconut oil
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of cinnamon
  • Pinch of Pink Himalayan salt
  • Handful of fresh rocket
Clementine tahini cream
  • 1 heaped tablespoon of tahini
  • 1 tablespoon of olive oil
  • 1 tablespoon of toasted sesame oil
  • Juice and zest of 1 clementine
  • 1 teaspoon of apple cider vinegar
  • Pinch of Pink Himalayan salt

Method

Preheat the oven to 200C (fan assisted.)

Peel and remove the tops from the carrots. Slice into long batons. Place on a baking tray and toss with 1 tablespoon of olive oil and a pinch of salt. Roast in the oven for 30 minutes, turning half way through, until golden.

Remove the leaves and stalk from the cauliflower. Chop the florets into popcorn sized bites. Place on a baking tray. Sprinkle over the spices, salt and coconut oil and mix well.

Place in the oven and roast for about 30 minutes. Remove both from the oven when golden brown.

To make the clementine dressing, simply mix all the ingredients together in a bowl until smooth.

Place the rocket on a serving plate. Add the roasted vegetables, the remaining 1 tablespoon of olive oil and mix well. Pour over the clementine tahini dressing. Delicious.

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