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 (you can learn more on their YouTube channel) I only started studying in May but I’ve already learnt so much. Food, health and nutrition have been my life long passions so I’m incredibly happy 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.

If you don’t like the indredients in the dressing or would prefer it without that’s no problem – it’s really delicious without as well.

I think this is veggie comfort food at its best, wholesome root veg slow cooked for maximum flavour. I’d love to hear what you think!

I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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  2 servings
  15 minutes preparation time
  1 hr cook time


For the roast veg; 
  • 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 
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 
  • Fresh mint & coriander 
  • Pomegranate seeds 


Serve with flatbread


For the roast veg; 
  1. Preheat your oven to gas mark 4/180c 
  2. Pop the cauliflowe, broccoli steaks and garlic onto a large baking tray. Drizzle with the oil then bake for aprox 40 – 50 minutes (ovens vary so keep an eye on them – it should be crispy on the outside and soft in the middle.
To make the crushed celeriac;   
  1. Add the oil to as large saucepan with the thyme, garlic and celariac. 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 
  2. Season 
  3. Turn off the heat and either crush the celeriac a little. 
To make the dressing; 
  1. Add all the ingredients to a jar, replace the lid and shake to combine.
For the aubergine dip; 
  1. Preheat your oven to gas mark 4/180c 
  2. Add the aubergines to a roasting tin. Toss in oil then roast for aprox 40 minutes. Allow to cool. 
  3. Add all the ingredients to a food processor or blender and blitz to a chunky paste 
  4. 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;
  1. 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. 
Enjoy xx 

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  1. Saynt on July 16, 2020 at 12:23 am

    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 on July 17, 2020 at 8:39 am

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

  2. Kathryn Grace on July 26, 2016 at 3:41 pm

    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!

    • Niki on October 19, 2017 at 10:45 am

      Thank you so much Kathryn, I hope you enjoyed?
      Love, Niki xxx

  3. Cassie on June 24, 2016 at 3:10 pm

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

    • Niki on July 19, 2016 at 8:16 pm

      Thank you Cassie!
      It’s one of my favs!
      Love, Niki ????

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