MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hummus & Curried Cauliflower Tartine
 Categories: Vegetables, Breads, Herbs, Beans
      Yield: 4 Servings
 
MMMMM--------------------CURRIED CAULIFLOWER-------------------------
    1/2    Cauliflower;
           - washed, dried,
           - in very small florets
      2 ts Ground turmeric
      1 ts Cumin
      1 pn Nutmeg; freshly grated
      1 pn Cinnamon
      1    Thyme sprig; leaves only
      2 tb Extra virgin olive oil
           Sea salt

MMMMM---------------------------HUMMUS--------------------------------
     13 oz Can Chickpeas (400 g)
           - (1-2/3 c);
           - drained, liquid reserved
      2 tb Tahini
    1/4    Lemon; juice of
      1 tb Extra virgin olive oil
      1 pn Sea salt

MMMMM--------------------------TO SERVE-------------------------------
      4 sl Sourdough bread
      1    Scallion; chopped
      2 tb Extra virgin olive oil
 
  Start by making the curried cauliflower. Set 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 to 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.
  
  Recipe by Alain Coumont; Le Pain Quotidien Cookbook
  
  Recipe FROM: Epicurious, Jul 2013
  
  Formatted by: Dave Drum, Dec 15, 2015
  
  Uncle Dirty Dave's Archives
 
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