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Hummus & Curried Cauliflower Tartine

Adopted from: Le Pain Quotidien Cookbook

Prep Time: 30 Minutes Cook Time: 15 Minutes

Serves: 4


For the curried cauliflower:

½ cauliflower, washed, dried & broken into 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

For the hummus:

1 2/3 cup canned chickpeas (reserve liquid)

2 tbsp tahini

juice of ¼ lemon

1 tbsp extra virgin olive oil

1 pinch of salt

To Serve:

4 slices of Sourdough bread

1 scallion, chopped

2 tbsp extra virgin olive oil


  1. Preheat the oven to 425F. 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 oven and set aside.

  2. Place all hummus ingredients into a food processor or use a handheld blender to process until smooth. If necessary, use a little of reserved chickpea liquid to thin mixture to a smooth puree. Refrigerate at least 30 minutes.

  3. To serve, spread hummus on the bread and top with the curried cauliflower, sprinkle with scallion and drizzle with olive oil.

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