Roasted celeriac with mojo verde and cauliflower crumb

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Roasted celeraic with mojo verde, celeriac fries, Paleo Crust

How could such an ugly looking vegetable create such an amazing dinner? This Roasted Celeriac with Mojo Verde is truly mouthwatering.

I’m just back from a trip to the canary Islands and they love their Mojo Verde sauce out there but my search to bring some jars home fell by the wayside as every one I found was packed full of  E numbers and preservatives. Eeek, no thanks! The ingredients are mainly coriander, garlic, cumin, olive oil and vinegar so I thought I’d have a bash at making it myself. And it’s so simple. I’m given mine a little Paleo Crust loving and pimped it up a bit. It goes really well on potatoes but since they are off the menu I thought i’d try it with celeriac and what a combo. If you’ve not tried celeriac before, you’re missing out. It’s a great low carb and low starch alternative to the humble spud and is great, roasted, mashed and made into chips.

Fried a little cauliflower rice in coconut oil for some extra finesse. Plus I just love it.. all the time… every day… spot the coconut oil addict!

Let me know what you think. I hope you enjoy this celeriac with mojo verde recipe as much as I did. Have on it’s own or with your favourite side of protein.

Serves 2


  • 1 celeriac
  • 1-2 tablespoons of olive oil
  • Pinch of pink himalayan salt
Mojo verde sauce
  • 60g fresh coriander
  • 10g fresh parsley
  • 1/3 teaspoon ground cumin
  • Juice of 1/2 lemon
  • 1 garlic clove
  • 4 tablespoons extra virgin olive oil
  • 3/4 teaspoon apple cider vinegar
  • Pinch of pink himalayan salt
Cauliflower rice crumb
  • 1/2 cauliflower
  • 1 tablespoon coconut oi
  • Pinch of pink himalayan salt


Preheat the oven to 200C (fan assisted).

Peel the celeriac and chop into chunks. Place on a baking tray and coat with the olive oil and salt. Roast in the oven for 40 minutes turning half way through for even cooking.

Meanwhile, prepare the mojo verde by blitzing all the ingredients together in a high speed food processor. Set aside.

Remove the stem from the cauliflower and blitz the florets in a food processor until it resembles a rice consistency. Heat 1 tablespoon of coconut oil in a pan and fry the rice for 3-4 minutes on a low heat until tender. Season with salt.

Once the celeriac is cooked transfer to a serving dish, top with  mojo verde sauce and crispy cauliflower crumb. So good!

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About the Author
Jo Harding

Jo Harding

My food philosophy is all about awakening a carefree, happier, healthier you whilst reducing inflammation and toxins in the body. I believe the secret to radiant health starts and ends with a super strong gut so my recipes are all grain, gluten, dairy and refined sugar free. I want my blog to show how simple and tasty healthy food really is and by using a little imagination, you can still enjoy all your ‘crust’ food favourites without feeling bored or deprived. I’m here to show you that eating low starch paleo is so much more than just bland meat and overboiled veg!

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