Hummus Curried Cauliflower Tartine Recipes

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HUMMUS & CURRIED CAULIFLOWER TARTINE



Hummus & Curried Cauliflower Tartine image

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

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

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.

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  • If making your own hummus, place all ingredients into a food processor and process until smooth. If necessary, use some of the reserved chickpea liquid to thin the mixture to a smooth puree. Refrigerate for at least 30 minutes.
  • Preheat the oven to 425F degrees. In a bowl, toss the cauliflower with the spices, thyme leaves and olive oil, mixing well.
  • Transfer to an oven-proof dish or baking sheet and roast in the oven for 10-15 minutes, until lightly brown on one side. Be careful to not cook the cauliflower until it's too soft. Remove from the oven and set aside to cool slightly while spreading hummus over thinly sliced bread.
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