Hummus & Curried Cauliflower Tartine

Ingredients for Hummus & Curried Cauliflower Tartine

• 1/2 cauliflower, washed, dried and broken into very small florets

• 2 teaspoons ground turmeric

• 1 teaspoon cumin

• 1 pinch of freshly grated nutmeg

• 1 pinch of cinnamon

• 1 sprig of thyme, leaves only

• 2 tablespoons extra virgin olive oil

• sea salt

• 400ml (375g /400g) canned chickpeas, drained (reserve the liquid)

• 2 tablespoons tahini

• juice of 1/4 lemon

• 1 tablespoon extra virgin olive oil

• 1 pinch of sea salt

• 4 slices of sourdough bread

• 1 spring onion (spring onion), chopped

• 2 tablespoons extra virgin olive oil

How to make Hummus & Curried Cauliflower Tartine

Start by making the curried cauliflower. Preheat the oven to 218°C (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 spring onion (spring onion) on top and drizzle with the olive oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.