Roasting cauliflower with spices brings out the very best in this vegetable—the golden, crispy florets are irresistible. Like broccoli, cauliflower contains compounds that may help fight damaging toxins.

　　

Ingredients

Serves 4

　　

For the Curried Cauliflower

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

　　

For the Hummus

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

　　

To serve

4 slices of sourdough bread

　　1 scallion (spring onion), chopped

　　2 tbsp extra virgin olive oil

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　Reprinted with permission from Le Pain Quotidien Cookbook: Delicious Recipes from Le Pain Quotidien by Alain Coumont. Copyright © Octopus Publishing Group Ltd 2013; text copyright © PQ LicensingSA and Creative CommunicationSCRL 2013; photographs copyright © Creative CommunicationSCRL 2013. Published by Mitchell Beazley, an imprint of Octopus Publishing Group Ltd.