The humble celeriac, often overshadowed by flashier vegetables, transforms into a show-stopping star when pureed into a velvety masterpiece. Here it takes centre stage; a silky, nutrient-packed canvas that elevates everything it touches. Luxuriously smooth, it carries subtle earthy notes and a touch of natural sweetness, making it the perfect pairing for both roasted vegetables and succulent proteins.
Not only is it a flavour bomb, but celeriac also brings anti-inflammatory benefits to the table. Rich in antioxidants, vitamin K and fibre, this root vegetable is a quiet powerhouse that adds a nourishing edge to your dish. Its mellow, nutty undertones play beautifully with robust herbs like thyme and rosemary, while a splash of high-quality olive oil takes it to all new heights.
For the Cauliflower Steak:
1 large cauliflower head, cut into 1-inch thick steaks
2 Tbs olive oil
1 tsp smoked paprika
1/2 tsp ground cumin
Salt and pepper to taste
For the Celeriac Puree:
1 large celeriac (celery root), peeled and chopped into cubes
1 medium-sized onion, diced
2-3 garlic cloves, minced
1/2 tsp saffron threads
1/2 cup coconut cream (or a mix of coconut cream and broth for a lighter texture)
2 Tbs olive oil or ghee (if using ghee fits within your dietary plan)
1/2 tsp ground turmeric (optional, for a deeper yellow colour)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For the Tahini Lemon Sauce:
1/4 cup tahini
Juice of 1 lemon
1 tbsp olive oil
1 garlic clove, minced
1/2 tsp smoked paprika
Water, as needed for thinning
Prepare the Cauliflower Steaks:
Preheat the oven to 200 C (400 F).
Brush the cauliflower steaks with olive oil and season with smoked paprika, cumin, salt and pepper.
Place on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.
Infuse the Saffron:
In a small bowl, add the saffron threads to 2 tablespoons of hot water.
Allow it to steep while you prepare the other ingredients. This will release the vibrant colour and flavour of the saffron.
Cook the Celeriac:
In a large pot, heat the olive oil (or ghee) over medium heat.
Add the diced onion and cook until softened and translucent, about 5 minutes.
Add the garlic and cook for another 1-2 minutes until fragrant.
Add the chopped celeriac and cook for a few minutes, allowing the flavours to meld.
Pour in enough water to cover the celeriac, bring it to a boil and then reduce the heat to a simmer.
Cover and cook for about 20-25 minutes, or until the celeriac is very tender.
Blend the Purée:
Drain the celeriac, reserving some of the cooking liquid.
Transfer the celeriac, onions and garlic to a blender or food processor.
Add the infused saffron with its water, coconut cream and ground turmeric (if using). Blend until smooth and creamy.
If the purée is too thick, add a little of the reserved cooking liquid to reach your desired consistency.
Season with salt and pepper to taste and blend again to combine.
Transfer the purée to a serving dish, garnish with freshly chopped parsley and drizzle with a bit of olive oil if desired.
Prepare the Tahini Lemon Sauce:
In a bowl, whisk together tahini, lemon juice, olive oil, minced garlic and smoked paprika.
Add water gradually until you achieve a smooth, pourable sauce.
Assemble the Dish:
On a plate, spread a generous amount of celeriac puree.
Place a cauliflower steak on top.
Drizzle with tahini lemon sauce.
Garnish with fresh herbs and another drizzle of olive oil
Credits: Lily Jones
Photo Credits: Lily Jones
