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Oven Roasted Carrot with a Garlicky Cauliflower Mash and a Creamy Avocado Spinach Herb Sauce

Miranda | The Herby Eater
A vibrant spring side dish with oven roasted carrots and purple spring onions layered over creamy parmesan cauliflower mash, finished with a bright avocado spinach herb sauce and a drizzle of hot honey.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Side Dish
Cuisine American, Holiday
Servings 4 servings

Equipment

  • Large baking sheet
  • Parchment paper (optional)
  • Large pot with lid
  • Colander
  • Food processor or high-speed blender
  • Potato masher or immersion blender
  • Small saucepan (optional for reheating mash)
  • Knife and cutting board

Ingredients
  

Roasted Carrots & Spring Onions

  • 1 lb small carrots tops trimmed but stems left slightly intact
  • 4 purple spring onions split lengthwise
  • 2 tbsp olive oil
  • ¾ tsp kosher salt
  • ½ tsp freshly cracked black pepper

Creamy Cauliflower Mash

  • 1 large head cauliflower cut into florets
  • 4 garlic cloves
  • 2 tbsp butter
  • ¼ cup heavy cream more as needed
  • ½ cup freshly grated Parmigiano Reggiano
  • ¾ tsp salt or to taste

Avocado Spinach Herb Sauce

  • 1 ripe avocado
  • 2 packed cups fresh spinach
  • 1/2 cup fresh dill
  • 1/2 cup fresh parsley
  • Juice of 1 lemon
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 4 tbsp water to thin
  • ½ tsp salt or to taste

Finishing

  • Freshly cracked black pepper
  • Hot honey for drizzling

Instructions
 

Roast the Vegetables

  • Preheat oven to 425°F.
  • Place carrots and halved spring onions on a baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat evenly.
  • Arrange carrots cut-side down if possible and onions flat against the pan for better caramelization.
  • Roast for 25–35 minutes, until carrots are tender and lightly blistered and onions are soft with browned edges.

Make the Cauliflower Mash

  • Bring a large pot of salted water to a boil. Add cauliflower florets and garlic cloves.
  • Boil 12–15 minutes, until very fork-tender. Drain thoroughly.
  • Return cauliflower to the hot pot and allow excess steam to evaporate for 2–3 minutes.
  • Add butter, heavy cream, parmesan, salt, and pepper.
  • Mash with a potato masher for rustic texture, or blend with an immersion blender for smoother consistency. Adjust cream or seasoning as needed.

Make the Avocado Spinach Herb Sauce

  • In a food processor or blender, combine avocado, spinach, dill, parsley, lemon juice, Dijon, honey, salt, and 2 tbsp water.
  • Blend until completely smooth and vibrant green.
  • Add additional water 1 tablespoon at a time until you reach a spoonable, silky sauce consistency. Taste and adjust salt or lemon if needed.

Assemble

  • Spoon the avocado herb sauce onto a serving plate and spread into a wide circle.
  • Add a generous layer of cauliflower mash in the center.
  • Arrange roasted carrots and spring onions on top.
  • Finish with cracked black pepper and a light drizzle of hot honey.
  • Serve warm.

Notes

Make sure the cauliflower is fully drained to avoid watery mash. If making ahead, reheat mash gently with a splash of cream!
The herb sauce is best made fresh but can be stored up to 24 hours with plastic wrap pressed directly against the surface to prevent browning.
This dish works beautifully as an Easter side or as a vegetarian centerpiece when served in a larger portion.
Keyword Gluten Free, High-Fiber, Holiday, Nut-Free, Side Dish, Soy-Free, Vegetarian