Crispy Cauliflower with Saffron Celeriac Purée & Tahini Drizzle

If you’ve never cooked with celeriac before, let this be your gateway dish. Earthy, creamy, and luxurious thanks to infused saffron and coconut cream, this purée makes the perfect base for crispy spiced cauliflower florets, all finished with a zesty tahini lemon drizzle. It’s elegant enough to serve to guests and nourishing enough to enjoy midweek.

This recipe is totally dairy-free, meat-free, and low GI, with ingredients that are deeply anti-inflammatory and naturally comforting. A beautiful option for anyone looking to elevate their plant-based meals without the fuss.

Why You’ll Love This Dish

• Velvety celeriac puree infused with golden saffron
• Crispy roasted cauliflower florets packed with smoky spice
• A zingy tahini lemon sauce that ties it all together
• Totally plant-based, gluten-free, and dairy-free
• Beautiful on the plate, even better in your mouth

Crispy Cauliflower with Saffron Celeriac Purée & Tahini Drizzle

Gorgeous silky, earthy saffron celeriac puree topped with perfectly golden and crispy roasted cauliflower. A little tahini drizzle to make this the ultimate cosy flavour bomb!

Rich in vitamin K and fibre, while staying low carb, gluten free and dairy free – it's one for everyone.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 280 kcal

Ingredients

  

Cauliflower

• 1 large head cauliflower cut into florets
• 2 tbsp olive or avocado oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• salt and pepper to taste

Saffron Celeriac Purée

• 1 large celeriac peeled and cut into cubes
• 1 onion diced
• 3 garlic cloves minced
• 1/2 tsp saffron threads
• 1/2 cup coconut cream
• 2 tsp olive oil or ghee olive oil for vegan/dairy free
• 1/2 tsp ground turmeric
• salt and pepper to taste

Tahini Lemon Sauce

• 1/4 cup tahini
• juice of 1 lemon
• 1 garlic clove minced
• 1/2 tsp smoked paprika
• water to thin
• salt and pepper to taste
• chopped parsley to finish

Instructions

 

Roast the Cauliflower

• Preheat oven to 200°C (400°F).

  Toss cauliflower florets with olive oil, paprika, cumin, salt, and pepper.

  Spread on a baking tray and roast for 25–30 minutes, flipping halfway, until golden and crisp on the edges.

Infuse the Saffron

• Place saffron threads in a small bowl with 2 tbsp hot water.

  Let steep while you cook the purée.

Cook the Celeriac

• Heat olive oil (or ghee) in a pot over medium heat.

  Sauté onion for 5 minutes, until translucent.

  Add garlic and cook for 1–2 minutes until fragrant.

  Add chopped celeriac and stir to coat in the aromatics.

  Cover with water and simmer for 20–25 minutes until tender.

Blend the Purée

• Drain celeriac, reserving a little cooking liquid.

  Blend celeriac, onions, garlic, saffron with soaking water, coconut cream, and turmeric (if using) until smooth.

  Add reserved cooking liquid if needed for consistency.

  Season with salt and pepper to taste.

  Transfer to a dish and garnish with parsley or a drizzle of olive oil.

Make the Tahini Lemon Sauce

• Whisk together tahini, lemon juice, olive oil, garlic, and smoked paprika.

  Add water a little at a time until pourable.

Assemble

• Spread a generous layer of celeriac purée on a plate.

  Top with roasted cauliflower florets.

  Drizzle with tahini lemon sauce and scatter with fresh parsley.

Notes

• Calories: 280 kcal
• Protein: 6–7g
• Fat: 21g
• Carbohydrates: 17g
• Net Carbs: ~11g
• Fibre: 6g
• Sugar: 5g
• Sodium: ~320mg
• Vitamin C, K, B6 + potassium from cauliflower and celeriac
• Anti-inflammatory compounds from turmeric, saffron, garlic, and olive oil

 

Keyword anti-inflammatory dinner, cauliflower and celeriac, plant-based comfort food, roasted cauliflower, saffron purée