Hummus & Curried Cauliflower Tartine

Hummus & Curried Cauliflower Tartine

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yield
Serves 4
Roasting cauliflower with spices brings out the very best in this vegetable—the golden, crispy florets are irresistible. Like broccoli, cauliflower contains compounds that may help fight damaging toxins.
Ingredients
For the Curried Cauliflower

1/2 cauliflower, washed, dried and broken into very small florets
2 tsp ground turmeric
1 tsp cumin
1 pinch of freshly grated nutmeg
1 pinch of cinnamon
1 sprig of thyme, leaves only
2 tbsp extra virgin olive oil
sea salt

For the Hummus

1 2/3 cups (13oz/400g) canned chickpeas, drained (reserve the liquid)
2 tbsp tahini
juice of 1/4 lemon
1 tbsp extra virgin olive oil
1 pinch of sea salt

To serve

4 slices of sourdough bread
1 scallion (spring onion), chopped
2 tbsp extra virgin olive oil

Preparation

Start by making the curried cauliflower. Preheat the oven to 425°F (220°C/gas mark 7). In a bowl, toss the cauliflower with the spices, thyme leaves and olive oil, mixing well. Transfer to an ovenproof dish and roast in the oven for 10–15 minutes, until lightly brown on top. Remove from the oven and set aside to cool.

Place all the hummus ingredients into a food processor or use a handheld blender to process until smooth. If necessary, use a little of the reserved chickpea liquid to thin the mixture to a smooth purée. Refrigerate for at least 30 minutes.

To serve, spread the hummus on the bread and top with the curried cauliflower. Sprinkle the scallion (spring onion) on top and drizzle with the olive oil.

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