Roast Cauliflower & Broccoli with Crushed Celeriac, Aubergine Dip, Herby Caper Dressing & Flatbread

Delicious roasted cauliflower & broccoli steaks, served with gorgeously tangy green dressing of capers, lemon, gherkins, fresh herbs and garlic, it’s just amazing.
Roast cauliflower & broccoli with crushed celeriac, aubergine dip, herby caper dressing & flatbread

I’m not sure if I’ve told you yet, but I’m training to be a health coach with the amazing Institute for Integrative Nutrition.

I only started studying in May, but I’ve already learnt so much. Food, health, and nutrition have been my lifelong passions, so I’m thrilled to be learning more about holistic health and wellbeing.

Which I believe will enhance my life immeasurably, and I hope I can pass on some of my learning’s to you too.

This recipe came about as I was wondering around the supermarket, and I was inspired to buy a celeriac the other day.

I’ve always loved the flavour but rarely cook with it, but I can honestly say that crushed celeriac is a revelation, and it’s utterly delicious!

Have you tried it before?

I can’t rave about it enough, so flavoursome, wholesome and moreish.

When combined with roasted cauliflower & broccoli steaks and a gorgeously tangy green dressing of capers, lemon, gherkins, fresh herbs and garlic, it’s just amazing.

It is veggie comfort food at its best, wholesome root veg slow cooked for maximum flavour.

I’d love to hear what you think! Love Niki xx

The Recipe

Roast cauliflower & broccoli with crushed celeriac, aubergine dip, herby caper dressing & flatbread

Roast Cauliflower & Broccoli with Crushed Celeriac, Aubergine Dip, Herby Caper Dressing & Flatbread

Delicious roasted cauliflower & broccoli steaks, served with gorgeously tangy green dressing of capers, lemon, gherkins, fresh herbs and garlic, it’s just amazing.
Prep time: 15 minutes
Cook time: 1 hour
2 servings
No ratings yet

Ingredients

  • 1 small cauliflower–sliced into 4 chunky steaks
  • 1 broccoli–sliced into 4 chunky steaks
  • 2 tbsp olive oil
  • 1 head of garlic
  • For the celeriac
  • 1 celeriac–peeled and chopped inti small cubes
  • 4 cloves garlic sliced
  • Bunch fresh thyme- woody bits removed
  • 3 tbsp olive oil
  • Big pinch sea salt
  • Twist black pepper

For the aubergine dip

  • 2 medium aubergines chopped roughly
  • 2 tbsp extra virgin oil
  • 1 clove garlic sliced
  • 1 tbsp tahini
  • Juice ½ lemon
  • 1 tbsp coconut yogurt
  • 1/2 hot smoked paprika
  • 1 tsp sea salt

For the coconut topping

  • 4 tbsp coconut yogurt
  • 1 clove garlic crushed
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt flakes
  • 3 tbsp fresh mint chopped
  • Handful of fresh mint leaves

For the dressing

  • Handful mint and coriander chopped up
  • Juice 1/2 lemon
  • 1 gherkins chopped finely
  • 1 tbsp capers
  • 4 tbsp extra virgin olive oil
  • Pinch sea salt
  • Twist black pepper

For the toppings

  • Fresh mint & coriander
  • Pomegranate seeds

Serve with flatbread

Instructions

For the roast veg

  • Preheat your oven to gas Mark 4/180c
  • Pop the cauliflower, broccoli steaks and garlic onto a large baking tray. Drizzle with the oil then bake for approx 40–50 minutes (ovens vary so monitor them–it should be crispy on the outside and soft in the middle.

To make the crushed celeriac

  • Add the oil to a large saucepan with the thyme, garlic and celeriac. Cook on a medium heat for 5 minutes them add in the water and simmer covered for 20– 25 minutes until soft and breaking apart.
  • Season well.
  • Turn off the heat and either crush the celeriac a little.

To make the dressing

  • Add all the ingredients to a jar, replace the lid and shake to combine.

For the aubergine dip

  • Preheat your oven to gas Mark 4/180c.
  • Add the aubergines to a roasting tin. Toss in oil then roast for approx 40 minutes. Allow to cool.
  • Add all the ingredients to a food processor or blender and blitz to a chunky paste.
  • You can drizzle more extra virgin olive oil to serve. And serve with the coconut topping and fresh herbs.

To make the coconut mint dressing

  • Add all the ingredients to a jar and mix to combine.

To serve

  • Layer the celeriac, roast veg, aubergine dip and herb dressing on flatbreads.
Print Recipe

I'd love to hear your comments…

  • Saynt
    4 years ago Reply

    Is there any way to reduce the olive oil used? How much is the minimum you’d put in for each section? As it stands there’s 13oo calories in just the oil!

    • Niki
      4 years ago Reply

      Of course, feel free to reduce the oil used for cooking and the dip.
      Love, Niki x

  • Kathryn Grace
    8 years ago Reply

    Saw this on One Green Planet and instantly wanted it. Cauliflower is always on my shopping list, so if I can find a nice big, organic head of the stuff this week, I’ll definitely try your recipe. In fact, I like it so much, it’s my pick for Recipe of the Day on my social media. Thanks for sharing it over on OGP. Glad to “meet” ya!

  • Cassie
    8 years ago Reply

    This cauliflower looks phenomenal! I love how nutritious and delicious it looks!

Let me know what you think below…

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