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 minutesmins
Cook time: 1 hourhr
2 servings
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Ingredients
1small cauliflower–sliced into 4 chunky steaks
1broccoli–sliced into 4 chunky steaks
2tbspolive oil
1head of garlic
For the celeriac
1celeriac–peeled and chopped inti small cubes
4clovesgarlic sliced
Bunch fresh thyme- woody bits removed
3tbspolive oil
Big pinch sea salt
Twist black pepper
For the aubergine dip
2medium aubergines chopped roughly
2tbspextra virgin oil
1clovegarlic sliced
1tbsptahini
Juice ½ lemon
1tbspcoconut yogurt
1/2hot smoked paprika
1tspsea salt
For the coconut topping
4tbspcoconut yogurt
1clovegarlic crushed
2tbsplemon juice
1/2tspsea salt flakes
3tbspfresh mint chopped
Handful of fresh mint leaves
For the dressing
Handful mint and coriander chopped up
Juice 1/2 lemon
1gherkins chopped finely
1tbspcapers
4tbspextra virgin olive oil
Pinchsea 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.