Celeriac purée with spiced cauliflower recipe

Celeriac purée with spiced cauliflower recipe is made with smooth celeriac puree that is mixed with creamy tahini, cumin and smoked paprika. The dish is finsihed off with a fried quails egg.


Ready In


60ml olive oil, plus 1 tbsp to serve

1 large onion, roughly diced

2 garlic cloves, roughly chopped

2 bay leaves

1 large celeriac, peeled and cut roughly into 2cm pieces

500ml vegetable stock

2 tbsp tahini paste

2 tbsp lemon juice

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp sweet smoked paprika

coarse sea salt and black pepper


Fore the spiced cauliflower

2 tbsp olive oil

1 large onion, thinly sliced

3 garlic cloves, thinly sliced

2 tsp ras el hanout

1 medium cauliflower, trimmed and coarsely grated

2 tbsp finely diced preserved lemon skin

90g almonds, skin on, toasted and roughly chopped

50g parsley, roughly chopped


Quail’s eggs

21/2 tbsp olive oil

6 or 12 quail’s eggs


  1. First make the celeriac purée. Place the 60ml of olive oil in a medium saucepan on a medium-high heat. Add the onions and fry for 5–6 minutes, stirring often, until soft and starting to caramelize.

    Add the garlic and bay leaves and cook for another minute before adding the celeriac. Fry for 8–10 minutes, stirring often, so that all sides are golden-brown.

  2. Pour over the stock, bring to the boil, then simmer on a medium heat for about 15 minutes, until the celeriac is cooked through. Remove from the heat, discard the bay leaves and transfer to a blender or food processor. Blitz to form a smooth purée before adding the tahini, lemon juice, cumin, coriander, 11/2 teaspoons of salt and a good grind of black pepper. Set aside until ready to serve.
  3. Put the oil for the spiced cauliflower into a large sauté pan and place on a medium heat. Add the onion and sauté for 5 minutes, until soft. Add the garlic and cook for another 2 minutes, then add the ras el hanout and cook for another minute. Pour over 100ml of water and stir through for a minute before removing from the heat. Fold in the cauliflower, preserved lemon, almonds, half of the parsley and 1 teaspoon of salt and set aside to cool.
  4. When ready to serve, divide the purée between six plates. Drizzle 1/2 teaspoon of oil over each portion, spread the cauliflower on top and sprinkle over the smoked paprika and remaining parsley.
  5. To fry the quail’s eggs, place a large frying pan on a medium heat and add the oil. When hot, crack each egg individually into the pan and fry for 30–60 seconds. Season with a pinch of salt and a grind of black pepper, then place an egg or two on top of each portion of cauliflower and serve at once.
Extracted from NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully. Ebury Press. Photography by Jonathan Lovekin. £12.99 Amazon