Curried Onion And Cauliflower Hummus Recipes
HUMMUS & CURRIED CAULIFLOWER TARTINE
Provided by Alain Coumont
Categories Side Vegetarian Curry Cauliflower Summer Healthy Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 19
Steps:
- 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.
ROASTED CURRIED CAULIFLOWER AND ONION
A delicious, simple dish of roasted curried cauliflower and onion with the flavors of India. It is quite flavorful so I recommend serving it with a milder main dish, with some plain yogurt on the side and chapatis (Indian flat bread).
Provided by Curried.Grasshopper
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
- Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.
- Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
- Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 14.1 g, Fat 14.1 g, Fiber 5.3 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 486.2 mg, Sugar 5.4 g
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- With a slotted spoon, transfer the cooked cauliflower to a bowl that has been lined with paper towels. Allow to drain. Once the cauliflower has drained, remove the paper towels but leave the cauliflower in the bowl. Sprinkle with 1 teaspoon of the garam masala and a pinch of salt and toss to coat.
- Pour off all but ¼ cup of the oil in the skillet. Heat the skillet over medium high heat and add the sliced onion and another pinch of salt. Cook the onions, stirring frequently, until golden in color (about 7 minutes). Sprinkle the crushed pink peppercorns and the remaining garam masala over the onions and cook, stirring frequently, for another 3 to 5 minutes. Remove from the heat and add in the cooked cauliflower, stirring gently to combine.
- To serve, spoon the prepared hummus into a wide bowl and spoon the cauliflower and onion mixture over the top. Garnish with chopped parsley and a generous drizzle of olive oil.
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