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.
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