Roast Cauliflower and Broccoli with Crushed Celeriac & Aubergine Dip

Name: Roast Cauliflower and Broccoli with Crushed Celeriac & Aubergine Dip
Prep time: 60 min
Cook time: 60 min
Yield: 2
Cuisine: Other
Ingredients: 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 into small cubes; 4 garlic cloves, sliced; 1 bunch fresh thyme, woody bits removed; 3 tbsp olive oil; big pinch of sea salt; twist of black pepper; For the aubergine dip:; 2 medium aubergines, roughly chopped; 2 tbsp extra virgin olive oil; 1 garlic clove, sliced; 1 tbsp tahini; juice of ½ a lemon; 1 tbsp coconut yoghurt; ½ tsp hot smoked paprika; 1 tsp sea salt; For the coconut topping:; 4 tbsp coconut yoghurt; 1 garlic clove, crushed; 2 tbsp lemon juice; ½ tsp sea salt flakes; 3 tbsp fresh mint, chopped; For the dressing:; handful of fresh mint and coriander, chopped; juice of ½ a lemon

Serves: 2

Ready in: 60 mins +

Vegan Friendly

Know your nutrients

Calories

1233 -

Fat

91.6g -

Saturates

16.4g -

Sugars

32.7g -

Salt

7.23g -

Protein

35.2g -

Carbs

69g -

Fibre

42.6g -

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Spruce up your roast veg with a delicious lemon and mint dressing, and aubergine dip on the side.

Roast Cauliflower and Broccoli with Crushed Celeriac & Aubergine Dip Recipe: Veggie

Ingredients
Method

Ingredients:

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 into small cubes
4 garlic cloves, sliced
1 bunch fresh thyme, woody bits removed
3 tbsp olive oil
big pinch of sea salt
twist of black pepper

For the aubergine dip:

2 medium aubergines, roughly chopped
2 tbsp extra virgin olive oil
1 garlic clove, sliced
1 tbsp tahini
juice of ½ a lemon
1 tbsp coconut yoghurt
½ tsp hot smoked paprika
1 tsp sea salt

For the coconut topping:

4 tbsp coconut yoghurt
1 garlic clove, crushed
2 tbsp lemon juice
½ tsp sea salt flakes
3 tbsp fresh mint, chopped

For the dressing:

handful of fresh mint and coriander, chopped
juice of ½ a lemon
1 gherkin, finely chopped
1 tbsp capers
4 tbsp extra virgin olive oil
pinch of sea salt
twist of black pepper

To serve:

fresh mint and coriander
pomegranate seeds
flatbread

method:

Preheat your oven to 180C/350F/Gas 4. Pop the cauliflower, broccoli and garlic onto a large baking tray. Drizzle with the oil, then bake for around 40-50 minutes, until 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 five minutes, then add in the water and simmer, covered, for 20-25 minutes, until soft and breaking apart. Season, then turn off the heat and crush the celeriac a little.
To make the dressing, add all of the ingredients to a jar and shake to combine.
For the aubergine dip, add the aubergines to a roasting tin. Toss in oil, then roast in the oven for about 40 minutes. Allow to cool, then add all of the dip ingredients to a food processor or blender and blitz to a chunky paste.
To make the coconut mint dressing, add all of the ingredients to a jar and mix to combine.
To serve, layer the celeriac, roast veg, aubergine dip and herb dressing on flatbreads.

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