Hummus & Curried Cauliflower Tartine
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
52
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tsps
Ground Turmeric1 tsps
Cumin1 pinch
Nutmeg (freshly grated)1 pinch
Cinnamon2 tbsps
Virgin Olive Oil (extra)1 pinch
Sea Salt2 tbsps
TahiniDirections:
1
Start by making the curried cauliflower
2
Preheat the oven to 425°F (220°C/gas mark 7)
3
In a bowl, toss the cauliflower with the spices, thyme leaves and olive oil, mixing well
4
Transfer to an ovenproof dish and roast in the oven for 10-15 minutes, until lightly brown on top
5
Remove from the oven and set aside to cool
6
Place all the hummus ingredients into a food processor or use a handheld blender to process until smooth
7
If necessary, use a little of the reserved chickpea liquid to thin the mixture to a smooth purée
8
Refrigerate for at least 30 minutes
9
To serve, spread the hummus on the bread and top with the curried cauliflower
10
Sprinkle the scallion (spring onion) on top and drizzle with the olive oil
11
Start by making the curried cauliflower
12
Preheat the oven to 425°F (220°C/gas mark 7)
13
In a bowl, toss the cauliflower with the spices, thyme leaves and olive oil, mixing well
14
Transfer to an ovenproof dish and roast in the oven for 10-15 minutes, until lightly brown on top
15
Remove from the oven and set aside to cool
16
Place all the hummus ingredients into a food processor or use a handheld blender to process until smooth
17
If necessary, use a little of the reserved chickpea liquid to thin the mixture to a smooth purée
18
Refrigerate for at least 30 minutes
19
To serve, spread the hummus on the bread and top with the curried cauliflower
20
Sprinkle the scallion (spring onion) on top and drizzle with the olive oil