Roasted Cauliflower Flatbreads with Celeriac Puree

PUREE:
One 1-pound celeriac, peeled and cut into 1-inch pieces
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon chopped thyme leaves
Fine Himalayan pink salt

TOPPINGS:
One 1 1/2-pound head of purple cauliflower, cored and cut into 1-inch florets
2 tablespoon extra-virgin olive oil, plus more for drizzling
Fine Himalayan pink salt
Buckwheat Flatbreads or rye crackers, for serving
Mixed microgreens and hulled hemp seeds, for garnish

Make the puree In a large saucepan of salted boiling water, cook the celeriac until tender, about 15 minutes. Drain well and transfer to a large bowl; let cool slightly. Using a potato masher, mash the celery root with the olive oil, lemon juice and thyme until almost smooth; season with salt.

Meanwhile, make the toppings Preheat the oven to 400°. On a large rimmed baking sheet, toss the cauliflower with the 2 tablespoons of olive oil and season with salt. Roast for 20 to 25 minutes, until tender and browned in spots.

Spread the puree on the buckwheat flatbreads and top with the cauliflower. Garnish with microgreens and hulled hemp seeds. Drizzle the flatbreads with olive oil, season with salt and serve.

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