Curried Cauliflower Tartine with Hummus, Scallion and Chili Oil

Serving Size: 4

Tartine

  • 0.5 cauliflower, broken into small florets
  • Salt
  • 4 slices sour dough bread
  • 1 scallion, sliced very thinly
  • 1 cup hummus
  • 2 Tbsp extra virgin olive oil, divided
  • 1 pinch garam masala (if you have some handy)
  • 1 tsp cumin
  • 2 tsp curry powder
  • 2 tsp ground turmeric
  1. Preheat oven to 425 F. In a bowl, toss cauliflower with spices and olive oil. Transfer to baking dish or sheet and roast until lightly brown on top, approximately 10 minutes. 

Chili Oil

  • 1 cup olive oil
  • fresh or dried red chili peppers
  1. In a pan, heat oil over medium low, add desired amount of chilies and cook for approximately 3-5 minutes. Remove from heat and pour into jar or bottle. I added one whole fresh red chili, chopped thinly and got a great amount of heat. I left the chili slices in the oil, but you may prefer to strain them out.
  2. To serve, spread hummus on bread and top with curried cauliflower. Sprinkle scallions on top and drizzle with chili oil.

For the full post, visit Brooklyn Vegetarian.