Preheat oven to 150ºC / 300 ºF. Remove the green top from the carrots, and leave about 1-2 cm on the carrot. Scrub the carrot in cold water. Place carrots in a baking tray, rub them in oil, honey, salt and pepper. Bake the carrots in the oven for 45-60 min, until tender.
Grab the carrot top and gently nip of all the light green fury parts, leave the harder and dark green parts. Rinse in cold water. Rinse the spring onion, remove top and bottom and chop. Place all ingredients in a blender and pulse until you have a chunky pesto. Season to taste.
Rinse the cauliflower and chop into smaller pieces. Steam them for 5 min and remove from the heat. Let them cool a bit before you toss them with 3-4 Tbsp of pesto.
Serve everything together as a vegetarian summer meal, or grill a pieces of fish or meat and enjoy it all together.