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Curried Cauliflower Tartine with Hummus, Scallion and Chili Oil

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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