Cauliflower Tartine with Hummus and Almonds

5 from 5 votes

Cauliflower Tartine with Hummus and Almonds

Use homemade hummus (recipe included below) or a favorite, good quality, store-bought variety. The almonds make this tartine, in my opinion, so I highly recommend using them. Quality ingredients are key for this recipe, so get the best olive oil, hummus and bread you can afford.

Prep Time30

Cook Time15

Total Time45

Servings:

Calories: 209kcal

Author: Good Dinner Mom

Ingredients

For the Hummus, If wanting homemade:

1 ½ cups canned chickpeas, drained (reserve the liquid!)
2 Tablespoons tahini
Juice of 1 lemon
1 teaspoon extra virgin olive oil
¼ teaspoon sea salt, more to taste

For the Curried Cauliflower:

½ cauliflower, washed, dried and broken into very small florets
1 sprig thyme, leaves only (or ¼ teaspoon dried thyme leaves)
2 teaspoons extra virgin olive oil
2 teaspoons turmeric
1 teaspoon cumin
1 pinch of freshly grated nutmeg
1 pinch of cinnamon
sea salt

For the Almonds:

1 cup whole raw almonds, Optional- toast the almonds in some olive oil and turmeric for extra flavor

For the Bread and Additional Toppings:

8 slices thinly sliced sourdough bread, about ¼-inch thick
1 scallion, chopped or sliced thin
Extra olive oil to drizzle, or if you toasted the almonds in the olive oil/turmeric mixture the excess for drizzling
Crushed red pepper flakes, optional

Instructions

If making your own hummus, place 1 ½ cups chickpeas, 2 Tablespoons tahini, juice of 1 lemon, 1 teaspoon extra virgin olive oil, and ¼ teaspoon sea salt, into a food processor and process until smooth. If necessary, use some of the reserved chickpea liquid to thin the mixture to a smooth puree. Refrigerate for at least 30 minutes.
Preheat the oven to 425F degrees. In a bowl, toss ½ a cauliflower head with 1 sprig of thyme leaves, 2 teaspoons olive oil, 2 teaspoons turmeric, 1 teaspoon cumin, a pinch of freshly grated nutmeg, a pinch of cinnamon, and sea salt to taste, mixing well.
Transfer to an oven-proof dish or baking sheet and roast in the oven for 10-15 minutes, until lightly brown on one side. Be careful to not cook the cauliflower until it's too soft. Remove from the oven and set aside to cool slightly while spreading hummus over thinly sliced bread.
To serve, spread the hummus on the bread and top with the curried cauliflower and almonds. Sprinkle the scallion on top and drizzle with the olive oil.
Add extra red pepper flakes and fresh ground pepper, if desired.

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