Roast Cauliflower & Broccoli with Crushed Celeriac, Eggplant Dip, Herby Caper Dressing & Flatbread

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 eggplant dip
2 medium eggplants 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

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 then 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 eggplant 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.

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