Ancho Cauliflower, Carrot Puree, and Coriander Salad
Experience a vibrant explosion of flavors with Ancho Cauliflower, Carrot Puree, and Coriander Salad. This dish beautifully marries the earthy smokiness of ancho chili with the natural sweetness of carrots, creating a delightful balance that excites your palate. Fresh coriander adds a zesty pop, while the colorful presentation makes it an eye-catching addition to any table. Perfect as a side or light main course, this salad is not only delicious but also nutrient-rich, ensuring you enjoy every bite guilt-free.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian
Ingredients
Scale
- 1 medium head cauliflower (about 600g), cut into florets
- 4 medium carrots (about 400g), peeled and chopped
- 2 tsp ancho chili powder
- 2 tbsp olive oil
- 1/2 cup fresh coriander leaves, chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Prepare cauliflower florets and chopped carrots.
- On a baking sheet lined with parchment paper, toss cauliflower with ancho chili powder, salt, and 1 tbsp olive oil. Roast for about 20 minutes until golden brown.
- Boil chopped carrots in salted water for approximately 15 minutes until tender. Drain well.
- In a blender or food processor, combine cooked carrots with the remaining olive oil and blend until smooth. Season with salt and pepper to taste.
- In a large bowl, mix the roasted cauliflower with carrot puree until evenly coated.
- Serve on plates or bowls garnished with fresh coriander.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg