- 1/2 cauliflower, washed, dried and broken into very small florets
- 2 tsp ground turmeric
- 1 tsp cumin
- 1 pinch of freshly grated nutmeg
- 1 pinch of cinnamon
- 1 sprig of thyme, leaves only
- 2 tbsp extra virgin olive oil
- sea salt
- 1 2/3 cups (13oz/400g) canned chickpeas, drained (reserve the liquid)
- 2 tbsp tahini
- juice of 1/4 lemon
- 1 tbsp extra virgin olive oil
- 1 pinch of sea salt
- 4 slices of sourdough bread
- 1 scallion (spring onion), chopped
- 2 tbsp extra virgin olive oil
- Start by making the curried cauliflower. Preheat 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 10-15 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.