Curried Cauliflower Tartine with Hummus, Scallion and Chili Oil

Here's another one adapted from the Le Pain Quotidien Cookbook. Curried cauliflower is scrumptious and I reckon I will be tossing it in my salads and various other creations. Homemade chili oil takes about 3 minutes and is delicious on nearly anything. Chili oil was not mentioned in the recipe, but this super sleuth detected in the accompanying photo, so I whipped some up - it made this little tartine shine brightly. 

Serves 4


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

For Chili Oil 

1 cup olive oil 
fresh or dried red chili peppers


Make Curried Cauliflower: 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. 

Make Chili Oil: 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. 

To serve: Spread hummus on bread and top with curried cauliflower. Sprinkle scallions on top and drizzle with chili oil. 


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