Winter vegetables like carrots pair wonderfully with cauliflower, creating a combination that’s both flavorful and packed with nutrition. If you’re wondering what to cook for lunch or dinner, you’ll find the perfect solution right here!
Once you see these recipes, you’ll be amazed at how many delicious and versatile ways you can cook with these two ingredients. I’m sure you’ll end up thanking me after trying them they’re that good! So, without wasting any time, check out these recipes and decide which one you’ll make first. Every recipe I’ve included is something your whole family will love.
And if you’re a fan of cabbage too, don’t miss my Cabbage and Cauliflower Recipes they’re just as tasty and healthy!
1. Roasted Carrot and Cauliflower with Garlic Herb Oil
This roasted cauliflower carrot dish is one of those recipes I make when I want something quick, healthy, and full of flavor without much effort. It’s ready in about 30 minutes, and the best part is how the roasted carrots turn sweet while the cauliflower gets golden and crispy around the edges.
This dish is easy enough for weeknights but also great as a side for a bigger dinner. Sometimes I add a sprinkle of parmesan at the end for extra flavor, kind of like a lighter version of roasted cauliflower with parmesan but that part is totally optional.
Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy
Serves: 4
Ingredients
Vegetables:
- 1 medium cauliflower (cut into florets)
- 3 large carrots (peeled and sliced into sticks or rounds)
Seasoning & Oil:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- Optional: ¼ cup grated parmesan (for a roasted cauliflower with parmesan twist)
- Optional: lemon juice for brightness
How to Make It
- Prepare your vegetables
Preheat your oven to 425°F (220°C).
Spread the cauliflower florets and carrot slices on a baking sheet.
Try to keep everything in a single layer so the vegetables roast instead of steaming. - Season well
In a small bowl, mix olive oil, garlic, thyme, paprika, salt, and pepper.
Drizzle the mixture over the vegetables and toss until evenly coated. - Roast until golden
Bake for 20–25 minutes, flipping halfway through.
The edges should be lightly charred and the roasted cauliflower carrot combo should smell incredible. - Finishing touches
If using, sprinkle parmesan during the last 5 minutes of roasting.
Add a squeeze of lemon before serving for brightness.
Tips
- Cut the carrots and cauliflower into similar sizes so they cook evenly.
- For extra crispiness, avoid overcrowding the pan.
- Add chickpeas before roasting if you want to turn this into a full meal.
- If you love cheese, try turning this into a mini version of baked cauliflower with parmesan by adding more cheese and baking an extra 5 minutes.
This simple, fresh vegetable dish is something I come back to again and again. The sweetness of the carrots and the crispy cauliflower make it perfect as a side dish, meal prep bowl, or even a light lunch.
2. Creamy Carrot and Cauliflower Soup
Some soups just feel like tasty in a bowl, and this creamy cauliflower carrot soup is definitely one of them. It’s smooth, and full of flavor without being heavy. I make this on days when I want something cozy but still light enough for lunch.
What I love most is how simple the ingredients are. Just basic vegetables like carrots, cauliflower, onions, and garlic but when they simmer together, the flavor becomes rich and naturally sweet. It’s an easy recipe that tastes like you spent a lot more time on it.
You can keep it classic and creamy, or add spices like ginger or curry if you want a little twist. Sometimes I top it with parmesan for a cheesy finish almost like a soup version of baked cauliflower with parmesan.
Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy
Serves: 4
Ingredients
Vegetables:
- 1 small cauliflower (about 500g), cut into florets
- 3 medium carrots, peeled and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquids & Seasoning:
- 4 cups (950 ml) vegetable broth
- ½ cup (120 ml) milk or coconut milk
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- Optional: ½ teaspoon turmeric or curry powder
- Optional topping: grated parmesan or roasted carrots
How to Make It
- Sauté your base
Heat olive oil in a pot over medium heat.
Add the onion and garlic, cooking for 3–4 minutes until soft and fragrant. - Add the vegetables
Add the chopped carrots and cauliflower.
Stir gently for 2 minutes so the flavors start blending together. - Simmer everything
Pour in the vegetable broth.
Add salt, pepper, and turmeric if using.
Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the carrots and cauliflower are soft. - Blend it smooth
Use an immersion blender, or transfer the soup to a blender (carefully) and blend until creamy.
Pour back into the pot and stir in the milk or coconut milk. - Taste and adjust
Add more salt or pepper if needed.
Heat gently for 2 minutes do not boil after adding milk.
Tips
- If you want a thicker soup, reduce the broth slightly or blend in a small extra piece of potato.
- For a richer flavor, roast the carrots and cauliflower first almost like making a roasted cauliflower carrot base.
- Add parmesan or crunchy croutons on top for extra texture.
- A little ginger can give the soup a warm, cozy kick.
It’s the type of recipe you can make on repeat because the ingredients are simple, healthy. Enjoy it with some bread or a crisp salad and you’ve got a complete, cozy meal.
3. Cauliflower Carrot Stir-Fry with Soy Garlic Sauce
This cauliflower carrot stir-fry is one of those quick meals I throw together when I want something simple but still full of flavor. It’s ready in about 15 minutes, and it’s a great way to use basic vegetables without spending too much time in the kitchen.
What I love about this recipe is the balance. The carrots stay slightly sweet with a bit of crunch, while the cauliflower absorbs the soy garlic sauce beautifully. It’s a light meal on its own, but you can easily pair it with rice or noodles if you want something more filling.
I make this often for lunch when I want something healthy but don’t feel like cooking a full meal. It’s one of the easiest ways to enjoy everyday vegetables in a fun, flavorful way.
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy
Serves: 2–3
Ingredients
Vegetables:
- 2 cups cauliflower florets
- 2 large carrots, sliced into thin rounds
- 1 small onion, sliced
- 2 cloves garlic, minced
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or extra soy sauce for vegetarian)
- 1 teaspoon rice vinegar or lemon juice
- 1 teaspoon sesame oil
- ½ teaspoon chili flakes (optional)
Other:
- 2 tablespoons oil for stir-frying
- Salt and pepper to taste
- Optional: sesame seeds, green onions for garnish
How to Make It
- Prep your vegetables
Slice your carrots thin so they cook quickly.
Cut cauliflower into small bite-sized florets so they stir-fry evenly. - Make the sauce
In a small bowl, mix soy sauce, oyster sauce, vinegar, and sesame oil.
Set aside. - Start the stir-fry
Heat oil in a pan or wok over medium-high heat.
Add onions and garlic, cooking for about 1 minute until fragrant. - Cook the vegetables
Add the carrots and cauliflower.
Stir-fry for 6–7 minutes until they soften but still keep a little crunch. - Add the sauce
Pour the sauce over the vegetables.
Stir well and cook for another 1–2 minutes until everything is coated and glossy. - Finishing touches
Add chili flakes if you want a bit of heat.
Garnish with sesame seeds or green onions.
Tips
- Keep the heat high for the best stir-fry texture.
- Add tofu or chickpeas to turn this into a full meal.
- If you want more color, toss in bell peppers or peas.
- Leftovers warm up well and taste even better the next day.
This cauliflower carrot stir-fry is light, healthy, and full of flavor. It’s the kind of recipe that proves you don’t need complicated ingredients to enjoy a satisfying meal made with simple vegetables.
4. Roasted Cauliflower Carrot Salad with Tahini Dressing
This roasted cauliflower carrot salad is one of my favorites “clean but full of flavor” meals. It’s simple, fresh, and surprisingly filling. When I want something healthy but not boring, this is usually what I make. The roasted carrots turn slightly sweet, the cauliflower gets golden, and the creamy tahini dressing brings everything together beautifully.
It’s easy to prep, great for meal planning, and perfect for days when you want a vegetable-based meal that still feels hearty. You can also add chickpeas, quinoa, or even toasted nuts if you want more protein or crunch.
Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy
Serves: 2–3
Ingredients
For the Roasted Vegetables
- 2 cups cauliflower florets
- 3 carrots, sliced or cut into sticks
- 2 tablespoons olive oil
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Tahini Dressing
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 clove garlic, grated or minced
- 1 tablespoon olive oil
- 2–3 tablespoons water (to thin)
- Salt to taste
Optional Add-Ins
- ½ cup cooked chickpeas
- Fresh parsley
- Toasted almonds or pumpkin seeds
- A pinch of chili flakes for heat
How to Make It
1. Roast your vegetables
Preheat oven to 425°F (220°C).
Spread the cauliflower and carrots on a baking sheet.
Drizzle with olive oil, then sprinkle paprika, salt, and pepper.
Toss well and roast for 20–25 minutes until golden and slightly crisp around the edges.
2. Make the tahini dressing
In a small bowl, whisk tahini, lemon juice, garlic, olive oil, and salt.
Add water slowly until you get a smooth, pourable consistency.
Taste and adjust add more lemon for brightness or more tahini for creaminess.
3. Assemble the salad
Place the roasted cauliflower carrot mixture into a bowl.
Add chickpeas or nuts if using.
Drizzle with tahini dressing and toss gently.
Finish with fresh parsley or chili flakes.
Tips
- If your tahini thickens too much, keep adding water one spoon at a time until smooth.
- For extra flavor, sprinkle smoked paprika on top before serving.
- This salad tastes great warm or at room temperature.
- Add quinoa or couscous to turn it into a full lunch bowl.
This roasted cauliflower carrot salad is colorful, nourishing, and full of flavor. It shows how simple vegetables can easily become a complete and delicious meal.
5. Carrot and Cauliflower Curry
This carrot and cauliflower curry is the kind of dish I make when I want something full of spices. It’s flavorful without being heavy, and the mix of soft cauliflower and sweet carrots absorbs the curry flavors so well.
The best part is how simple it is. Just everyday vegetables, a few spices, and coconut milk or broth nothing complicated. It’s a great weeknight meal, and if you have leftovers, the flavor gets even better the next day.
You can enjoy it with rice, naan, or even spoon it over quinoa for a wholesome bowl. It’s also a nice change from the usual cauliflower carrot soup, especially when you’re craving something with a little spice.
Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy
Serves: 4
Ingredients
Vegetables:
- 2 cups cauliflower florets
- 3 medium carrots, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
Spices:
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon chili powder (optional)
- Salt and pepper to taste
Liquids:
- 1 can (400ml) coconut milk
- ½ cup vegetable broth
- 1 tablespoon olive oil
Optional Additions:
- A handful of spinach
- Cooked chickpeas
- A squeeze of lemon
How to Make It
1. Sauté the aromatics
Heat olive oil in a pot over medium heat.
Add onions, garlic, and ginger.
Cook for 3–4 minutes until fragrant and slightly golden.
2. Add the spices
Add turmeric, cumin, coriander, and chili powder.
Stir for 30 seconds to toast the spices this brings out a much deeper flavor.
3. Add vegetables and liquids
Add the carrots and cauliflower.
Pour in the coconut milk and vegetable broth.
Season with salt and pepper.
Stir gently.
4. Simmer
Bring to a gentle boil, then lower the heat.
Simmer for 15–20 minutes until the vegetables are tender and the curry thickens.
5. Finishing touches
Taste and adjust seasoning.
Add spinach or chickpeas if you want extra protein.
A squeeze of lemon brightens the whole dish.
Tips
- If you want a thicker curry, simmer a bit longer to reduce the liquid.
- Add roasted carrots on top for more sweetness and color.
- Leftovers are perfect for lunch the next day the flavors deepen beautifully.
- For a creamy twist, stir in a spoon of yogurt right before serving (off the heat).
This carrot and cauliflower curry is warm, flavorful, and perfect when you want something full of taste but still loaded with fresh vegetables. It’s simple and definitely one of those meals you can enjoy any day of the week.
6. Cauliflower Carrot Fritters (Crispy & Easy)
These cauliflower carrot fritters are one of those recipes I love making when I want something little different from the usual vegetable dishes. They’re simple, quick, and perfect as a snack, appetizer, or even a light lunch with a side salad.
What I enjoy most is how soft they are inside while staying golden and crisp on the outside. If you have kids, these are a great way to sneak in more veggies too.
They’re also versatile. You can add spices, herbs, or even a sprinkle of parmesan on top if you want a flavor closer to baked cauliflower with parmesan but in fritter form.
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy
Serves: 10–12 fritters
Ingredients
Vegetables:
- 1 cup grated carrots
- 1 cup finely chopped cauliflower or cauliflower rice
- 2 green onions, sliced (optional)
Binding:
- 2 eggs
- ½ cup all-purpose flour (or chickpea flour for gluten-free)
- ½ teaspoon baking powder
Seasoning:
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For frying:
- 3 tablespoons oil
Optional Add-Ins:
- ¼ cup grated parmesan
- Fresh cilantro or parsley
How to Make It
1. Prep the vegetables
Grate the carrots and finely chop the cauliflower into rice-like pieces.
You can also use store-bought cauliflower rice to save time.
2. Mix the batter
In a bowl, combine the grated carrots, cauliflower, green onions, eggs, flour, baking powder, and all seasoning.
Mix until everything comes together into a thick fritter mixture.
3. Heat the oil
Add oil to a non-stick pan and heat over medium.
4. Cook the fritters
Scoop about 2 tablespoons of the mixture for each fritter.
Flatten slightly and fry on each side for 3–4 minutes, or until golden and crisp.
Transfer to a paper towel to remove extra oil.
5. Serve warm
Enjoy with yogurt dip, garlic sauce, or even a simple ketchup mix.
Tips
- If the mixture feels too wet, add a little extra flour.
- For extra flavor, try adding parmesan to the batter.
- Don’t fry on very high heat or they will burn on the outside and stay soft inside.
- These taste great inside wraps or served with a salad.
These cauliflower carrot fritters are crispy, easy, and full of flavor. They’re a simple way to enjoy everyday vegetables in a fun and delicious way.
7. Honey Roasted Carrots and Cauliflower
Honey roasted carrots and cauliflower is one of those dishes that tastes much fancier than it actually is. It’s sweet, caramelized, and full of flavor with almost no effort. I make this when I want a side dish that pairs well with almost anything chicken, fish, rice bowls, or even on its own with some yogurt sauce.
The carrots become soft and naturally sweet when roasted, and the cauliflower gets those crispy edges that everyone loves. It’s simple, quick, and perfect for weeknights.
Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy
Serves: 4
Ingredients
Vegetables:
- 3 large carrots, peeled and sliced
- 1 medium cauliflower, cut into florets
Seasoning & Glaze:
- 2 tablespoons olive oil
- 1 ½ tablespoons honey
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Optional: ½ teaspoon cinnamon for warmth
Optional Toppings:
- Toasted almonds
- Fresh parsley
- A drizzle of lemon juice
How to Make It
1. Prep the vegetables
Preheat the oven to 425°F (220°C).
Place the cauliflower and carrots on a baking tray lined with parchment paper.
2. Make the honey glaze
In a small bowl, whisk together olive oil, honey, salt, pepper, and paprika.
3. Coat and roast
Pour the glaze over the vegetables and toss until everything is evenly coated.
Spread the vegetables out in a single layer.
Roast for 20–25 minutes, flipping halfway through, until the roasted carrots are caramelized and the cauliflower is lightly browned.
4. Add optional toppings
Once out of the oven, sprinkle with parsley or toasted nuts for a nice contrast.
A small squeeze of lemon brightens the flavors beautifully.
Tips
- Spread the vegetables evenly so they roast, not steam.
- If you love sweetness, add an extra drizzle of honey during the last 5 minutes of roasting.
- A pinch of cinnamon turns this into a perfect holiday-style side dish.
- Leftovers taste great tossed into salads or rice bowls.
This honey roasted cauliflower carrot dish is warm, sweet, and incredibly easy. It’s a simple way to enjoy everyday vegetables in a delicious way.
8. Carrot Cauliflower Fried Rice
This carrot cauliflower fried rice is one of my favorite quick meals. It’s light, colorful, and comes together in under 20 minutes. Using cauliflower rice keeps it light, while the carrots add natural sweetness and a little crunch.
It’s also a great recipe for using leftover vegetables. You can mix in peas, corn, bell peppers, or anything else sitting in your fridge. It reminds me of classic fried rice, but with a healthier twist thanks to the cauliflower carrot base.
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy
Serves: 2–3
Ingredients
Base:
- 2 cups cauliflower rice (store-bought or homemade)
- 1 cup grated or finely diced carrots
Aromatics & Add-Ins:
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ cup peas (optional)
- 2 eggs, lightly beaten
Seasoning:
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and black pepper to taste
- Optional: chili flakes for heat
Oil:
- 2 tablespoons cooking oil
How to Make It
1. Prep the base
If you’re using whole cauliflower, pulse it in a food processor to create “rice.”
Set aside with the grated carrots.
2. Cook the aromatics
Heat oil in a pan over medium-high heat.
Add the onion and garlic.
Sauté for 2–3 minutes until fragrant.
3. Add the vegetables
Add the carrots and cauliflower rice.
Cook for 5–6 minutes, stirring often.
The vegetables should soften but still keep a slight bite.
4. Add the eggs
Push the vegetables to one side of the pan.
Pour the beaten eggs on the empty side and scramble them until cooked.
Mix everything together.
5. Season and finish
Add soy sauce, sesame oil, salt, and pepper.
Stir well and cook for another minute.
Add peas or chili flakes if you like.
Tips
- Don’t overcrowd the pan; it helps the vegetables fry instead of steam.
- For extra flavor, drizzle a little more sesame oil before serving.
- You can also add tofu, leftover chicken, or even roasted carrots to make it more filling.
- A squeeze of lime on top brightens the whole dish.
This carrot cauliflower fried rice is simple, healthy, and perfect for busy days. It’s one of the easiest ways to enjoy a bowl full of vegetables while still getting all the flavor of classic fried rice.
9. Spicy Cauliflower Carrot Wraps
These spicy cauliflower carrot wraps are one of my favorite quick lunches. They’re light, fresh, and packed with flavor, but still feel satisfying.
This recipe is great when you want something healthy but not boring. You can prep the vegetables ahead of time and assemble the wraps whenever you need a fast meal. It’s also easy to customize add avocado, cabbage, spinach, or anything you enjoy.
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy
Serves: 3–4 wraps
Ingredients
For the Roasted Vegetables
- 2 cups cauliflower florets
- 2 large carrots, sliced into thin sticks
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon chili powder or cayenne
- Salt and pepper to taste
For the Wraps
- 4 medium tortillas (whole wheat or regular)
- ½ cup hummus or yogurt sauce
- Shredded lettuce or spinach
- Sliced avocado (optional)
- Lemon juice for serving
How to Make It
1. Roast the vegetables
Preheat oven to 425°F (220°C).
Spread the cauliflower and carrots on a baking tray.
Drizzle with olive oil, then sprinkle paprika, garlic powder, chili, salt, and pepper.
Roast for 18–20 minutes, flipping once, until the vegetables are golden and slightly crisp.
2. Prepare the wraps
Warm the tortillas slightly so they’re soft and easy to fold.
Spread a generous layer of hummus or yogurt sauce on each tortilla.
3. Assemble the wraps
Add a handful of lettuce or spinach.
Top with the warm roasted cauliflower carrot mixture.
Add avocado if you want extra creaminess.
Drizzle with a little lemon juice for brightness.
4. Fold and serve
Fold the sides in, roll tightly, and enjoy warm.
Tips
- Add pickled onions for extra flavor and crunch.
- Use a spicier seasoning mix if you enjoy heat.
- These wraps also taste great with leftover roasted carrots or any vegetables you already have.
- Try using yogurt mixed with garlic, salt, and lemon juice as a simple sauce.
These spicy cauliflower carrot wraps are fresh, flavorful, and incredibly easy to make. They’re perfect for a quick lunch, meal prep, or even a light dinner when you want something healthy but packed with taste.
10. Baked Carrot and Cauliflower Cheese
I have to admit there’s something so comforting about a warm, cheesy vegetable bake. This baked carrot and cauliflower cheese is one of those recipes that feels like a hug in a bowl. The carrots and cauliflower roast slightly before being smothered in a creamy, cheesy sauce, making every bite rich, flavorful, and completely irresistible.
Prep Time: 15 minutes
Cook Time: 35 minutes
Difficulty: Medium
Serves: 4
Ingredients
Vegetables:
- 2 cups cauliflower florets
- 2 large carrots, peeled and sliced into rounds
- 1 tablespoon olive oil
- Salt and pepper, to taste
Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (whole or plant-based)
- ½ teaspoon Dijon mustard
- ½ cup grated cheddar cheese (plus extra for topping)
- ¼ teaspoon nutmeg (optional)
- Salt and pepper, to taste
Topping:
- ¼ cup breadcrumbs
- 2 tablespoons grated Parmesan
- 1 teaspoon olive oil
How to Make It
1. Roast the vegetables
Preheat oven to 400°F (200°C).
Toss cauliflower and carrots with olive oil, salt, and pepper.
Spread on a baking tray and roast for 15 minutes until slightly tender and golden on the edges.
2. Make the cheese sauce
Melt butter in a saucepan over medium heat.
Whisk in flour and cook for 1–2 minutes until lightly golden.
Slowly add milk, whisking constantly to avoid lumps.
Stir in Dijon mustard, nutmeg, salt, pepper, and ½ cup cheddar cheese until smooth and creamy.
3. Assemble the bake
Transfer roasted cauliflower carrot mixture to a baking dish.
Pour the cheese sauce evenly over the vegetables.
Sprinkle the topping of breadcrumbs, Parmesan, and a drizzle of olive oil.
4. Bake
Bake in preheated oven for 20 minutes, or until the top is golden and bubbly.
Let it cool slightly before serving the cheese sauce will thicken a little as it rests.
Tips
- Use a mix of cheddar and mozzarella for extra gooeyness.
- Roasted cauliflower carrot adds a nutty sweetness that balances the richness of the cheese sauce.
- You can swap breadcrumbs for crushed crackers or oats for a crunchy topping.
- Serve with a fresh green salad or crusty bread for a full meal.
This baked carrot and cauliflower cheese is creamy, comforting, and packed with flavor. It’s one of my favorite ways to make vegetables feel indulgent while still being wholesome.