Curried Cauliflower Tartine with Hummus, Scallion and Chili Oil

| Amy Jennings
Serving size:4
Curried Cauliflower Tartine with Hummus, Scallion and Chili Oil

Tartine

  • 1/2 cauliflower, broken into small florets
  • 2 tsp ground turmeric
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 pinch garam masala (if you have some handy)
  • 2 tbsp extra virgin olive oil, divided
  • 1 cup hummus
  • 1 scallion, sliced very thinly
  • 4 slices sour dough bread
  • Salt
  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.