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.
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.
Notes
2 servings