Cauliflower Mash + Honey-Roasted Carrots
Recipe type: Dinner, Gluten Free, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 2-3
  • 1 can lentils, drained
  • Roasted Carrots
  • 1 small bunch carrots, I used Dutch carrots
  • 2 Tbsp extra virgin olive oil
  • 1½ Tbsp honey, use maple syrup for a vegan version*
  • 1 small clove garlic, minced
  • 2 thyme sprigs
  • Salt and pepper, to taste
  • Cauliflower Mash
  • ½ head cauliflower, cut into florets
  • ½ tsp ground cumin
  • 2 tsp fresh lemon juice
  • Salt and pepper, to taste
  • Roasted Onion
  • 1 small red onion, cut into small quarters
  • Toppings
  • 2-4 Tbsp pumpkin seeds
  • 2-4 Tbsp Fair Foods Hemp Seeds
  • Fresh dill
  1. Firstly, drain lentils through a fine mesh sieve and set aside to dry.
  2. Roasted Carrots
  3. Preheat oven to 200°C (390°F). Line a baking tray with parchment paper, set aside.
  4. Trim and wash carrots, leaving approx. 1-2 inches of the greens on the carrots, you may also remove them altogether.
  5. Lay carrots flat on baking tray.
  6. In a small mixing bowl, combine olive oil, honey (or maple syrup), minced garlic, the fresh leaves from the thyme sprigs (remove sticks) and salt and pepper to taste. Mix until well combined.
  7. Using a pastry brush or a spoon, brush mixture over carrots, turning them over and brushing the other side.
  8. Roast in oven for 25-35 minutes or until tender and slightly crisp. Turning carrots over in the middle of roasting to ensure even cooking.
  9. Cauliflower Mash
  10. Whilst carrots are roasting, begin cauliflower mash.
  11. Prepare a steamer with water in the base. Place cauliflower florets into steamer over high heat. Once water is boiling, reduce heat to medium and steam florets until completely tender, approx. 15 minutes. Carefully insert a knife into a couple of the florets, if it comes out easy, the cauliflower is ready. Remove top pot from steamer with cauliflower and set aside for 5 minutes to cool slightly.
  12. Pace cauliflower into a high speed food processor along with remaining ingredients, cumin, lemon juice, salt and pepper, to taste.
  13. Blend on high until cauliflower turns to a smooth mash, ensuring all lumps are removed. Leave in processor to keep warm.
  14. Roasted Onion
  15. With 10 minutes of cooking time remaining on the carrots, place small quartered onion slices on the tray with the carrots, drizzling onions with the juice in the pan. Roast for a further 10-15 minutes or until just tender and browned. If you want to warm your lentils, place desired amount onto the same tray and let them roast in the juices. You can also serve the lentils as they are.
  16. Spread desired amount of warm cauliflower mash onto the middle of a serving plate, top with roasted carrots, onions, lentils, pumpkin seeds, hemp seeds and fresh dill. Repeat with remaining ingredients for more servings.
  17. Enjoy!
Store any leftovers in an airtight container, refrigerated, for 2-3 days.
*For a complete vegan dish, omit the honey and switch it for maple syrup or you can even use coconut nectar, just taste test the marinade as you go to ensure the flavours are balanced and not too overpowering.
Recipe by Wholesome Patisserie at