by Meghan Swidler
Ingredients
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1 celery root, chopped into pieces
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1 head of cauliflower, chopped into florets
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2 small yellow onions, peeled and halved
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2-3 garlic cloves, peeled
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1 tsp salt (or more if needed)
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1/2 cup extra-virgin olive oil
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1 Tbsp nutritional yeast
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1/2 tsp ground black pepper
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1 tsp pumpkin pie spice (which has cinnamon, ginger, cloves, and nutmeg)
Directions
Cut the celery root into 2-inch cubes. Cut the cauliflower into florets.
Place the diced celery, cauliflower, yellow onions, garlic, and salt in a large pot and cover with water.
Bring to a boil, then lower the heat and let simmer for 20-25 minutes, or until the vegetables are tender. You can test if they’re ready by using a knife. You can also steam if you’d prefer.
Remove from heat and drain, discarding the cooking water.
Transfer to a food processor or blender, adding olive oil, nutritional yeast, ground black pepper, and pumpkin pie spice / nutmeg. Process for 3-5 minutes, or until you get a smooth purée. Taste and adjust salt and pepper if needed.
Serve immediately, or reheat gently in a saucepan later!
