Spiced Carrot & Cauliflower Salad
Ingredients
- 1 kg carrots trimmed and chopped into 3 cm chunks
- 1 cauliflower chopped into florets, about 500 g
- 2 tablespoons cumin seeds
- 2 tablespoons fennel seeds
- 1 clove garlic
- 2 handfuls coriander leaves
- 1 tablespoon honey
- 1 lemon juiced
- 3 tablespoons olive oil
- 3 tablespoons olive oil for cooking
- Rocket leaves to serve
- Sea salt flakes and freshly ground black pepper to season
Instructions
- Peel the garlic and place it in a blender or mini chopper with the coriander leaves, lemon juice, honey and 3 tablespoons olive oil.
- Blend until smooth, or as smooth as possible, then season with sea salt flakes and freshly ground black pepper and set aside.
- Preheat the air fryer to 200°C for 5 minutes.
- Place the carrots in a bowl with 2 tablespoons olive oil, honey, cumin seeds and fennel seeds and toss well.
- Cook the carrots in the air fryer for 10 minutes, until starting to caramelise.
- Remove the carrots and place them in a serving dish.
- Toss the cauliflower florets and leaves with the remaining 1 tablespoon olive oil and season with sea salt flakes and freshly ground black pepper.
- Cook the cauliflower for 15 minutes, tossing once, until tender and slightly charred.
- Add the hot cauliflower to the carrots and leave to cool to room temperature.
- Scatter with rocket leaves and drizzle with the coriander dressing just before serving.
Notes & Wine Advice
Serving Suggestions
Serve the salad at room temperature with the coriander dressing drizzled over just before serving. It works well as a Side Dish with grilled meat, chicken or other vegetable dishes.Recipe Notes
Cook the carrots and cauliflower separately because they require different cooking times. The carrots benefit from starting first so they have time to soften and caramelise, while the cauliflower needs enough heat to develop lightly charred edges without becoming too soft. Allow the cooked vegetables to cool to room temperature before adding the rocket and dressing. This keeps the leaves fresh and prevents them from wilting excessively.Variations
Add extra chilli flakes if you prefer more heat, or increase the lemon juice for a sharper dressing. The coriander dressing can be prepared ahead and refrigerated until needed.Storage Advice
Store the cooked carrots and cauliflower separately from the rocket and dressing in airtight containers in the refrigerator for up to 2 days. Bring the vegetables back to room temperature before assembling the salad.Wine Advice
A fresh Sauvignon Blanc works well with the coriander, lemon and warm spices. A dry Riesling is another good choice with the honey, cumin and naturally sweet carrots.Nutrition values
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About Spiced Carrot & Cauliflower Salad
Spiced Carrot & Cauliflower Salad combines caramelised carrots and lightly charred cauliflower with cumin, fennel and a fresh coriander dressing. Cooking the vegetables in the Airfryer concentrates their flavour while keeping enough texture for the finished salad.
Preparing the Carrots
The carrots are cut into chunky 3 cm pieces rather than thin slices. This allows the outside to caramelise while the centres remain tender and substantial enough for a warm vegetable salad.
Tossing them with olive oil, honey, cumin and fennel before cooking creates a fragrant coating. The honey encourages browning and also complements the natural sweetness of the carrots.
Using Cumin and Fennel
Cumin seeds provide an earthy warmth, while fennel seeds contribute a sweeter aromatic character. Using whole seeds rather than ground spices also gives the finished vegetables additional texture.
The spices become more aromatic as they heat in the air fryer and cling to the lightly oiled vegetables.
Cooking the Cauliflower
The cauliflower is cooked separately from the carrots because its texture and cooking time are different. Cutting it into small florets exposes plenty of surface area to the circulating hot air.
After approximately 15 minutes, the cauliflower should be tender with lightly browned or charred edges. Tossing it once during cooking encourages more even colouring.
Using the Cauliflower Leaves
Tender cauliflower leaves do not need to be discarded. They can be cooked alongside the florets, where their edges become slightly crisp while the thicker sections soften.
Using the leaves also adds another texture to the salad and makes use of more of the vegetable.
Making the Coriander Dressing
The dressing combines fresh coriander leaves with garlic, lemon juice, honey and olive oil. Blending creates a vibrant dressing that contrasts with the warm roasted flavours of the vegetables.
The mixture does not need to become completely smooth. A slightly textured dressing works particularly well with chunky carrots and cauliflower.
Cooling Before Assembly
This salad is designed to be served at room temperature rather than piping hot. Allowing the cooked vegetables to cool slightly also gives their flavours time to settle.
Add the rocket only after cooling. Delicate salad leaves wilt quickly against very hot vegetables, while room-temperature carrots and cauliflower preserve more of their fresh texture.
Balancing Sweetness and Acidity
Honey appears both with the carrots and in the dressing, but lemon prevents the dish from becoming overly sweet. The combination creates a useful contrast with the earthy cumin and aromatic fennel.
Taste the dressing before serving and adjust the seasoning with sea salt flakes, freshly ground black pepper or additional lemon juice if required.
Serving Ideas
This colourful Salad can accompany grilled chicken, lamb, beef or other vegetable dishes. It is substantial enough to form a significant part of a shared meal rather than simply providing a few salad leaves on the side.
Because it is served at room temperature, it is also convenient for a barbecue, picnic or buffet where dishes may remain on the table for a little while before serving.
Preparing Ahead
The carrots and cauliflower can be cooked earlier in the day and allowed to cool. Prepare the coriander dressing separately and keep it refrigerated until shortly before serving.
Combine the vegetables with the rocket and dressing at the last moment. This preserves the contrast between the roasted vegetables, fresh leaves and bright herb dressing.
Storing Leftovers
For the best texture, store any remaining vegetables separately from the dressing and rocket. Refrigerate promptly in covered containers.
The vegetables can be served chilled or allowed to return to room temperature. There is no need to reheat them unless you specifically prefer the salad warm.
Spiced Carrot & Cauliflower Salad brings together sweet roasted carrots, charred cauliflower, aromatic spices and a fresh lemon-coriander dressing. Its combination of warm spices and fresh ingredients makes it a versatile vegetable dish for both everyday meals and shared tables.