Roast Celeriac Tacos

Cook Time 1 hour 30 minutes

Servings 2


1 celeriac

1 cauliflower head

2 tbsp extra virgin olive oil

50g red miso paste

50ml vegetable oil

Salt & pepper

For the corn salsa

2 corn cobs

1 bunch coriander

5ml sesame oil

¼ tsp salt

For the pickled cucumbers

2 Lebanese cucumbers, thinly sliced into matchsticks

100ml rice wine vinegar

25g caster sugar

¼ tsp salt

For the tofu cream

300g silken tofu

1-2 tbsp white miso paste

½ tsp sugar

1 lime, juiced


To roast the celeriac, pour over a little olive oil, salt and pepper and cover in foil - place in the oven for 45 min at 180C. Once out of the oven, let cool and thinly slice. These will be the taco shells, so set aside to fill.

Chop the cauliflower florets into bite sized pieces, including the stems as they are just as delicious. With the leaves, remove them and take the leaf away from the stem. These when roasted turn crispy and are an added bonus.

Cover the cauliflower in olive oil and season with salt and pepper, put on a baking tray lined with baking paper and bake in the oven at 180C for approx. 20 minutes or until roasted.

While the cauliflower is cooking, mix together the red miso and oil until a smooth paste, brush the miso mixture over the hot cauliflower and set aside for plating.

Cut the cucumber into 3 inch lengths. In a saucepan over a medium-high heat mix together the vinegar, salt and caster sugar, and heat until the sugar is dissolved. Pour over the cucumbers.

Put the corn with their husks still on in a microwave safe bowl with a lid on and microwave for 3 minutes.

With a knife cut the corn off the husk. Add the sesame oil and mix in the chopped coriander (leaving the stems on), salt and pepper.

For the tofu cream, in a blender add the tofu, lime juice, sugar and white miso and blend until smooth.

To assemble, place the shell at bottom and layer with cauliflower, cucumber, corn and cream.


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