Who doesn’t love lunch at LPQ, the affectionate abbreviation for Le Pain Quotidien? Their fresh sandwiches, soups and salads, whether take-out or eaten at the famous communal table, are delicious. We got our hands on the new LPQ cookbook. Next up, a hearty vegetarian open-faced sandwich perfect for Meatless Monday.
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.
- 1/2 head cauliflower, washed, dried and broken into very small florets
- 2 teaspoons ground turmeric
- 1 teaspoon cumin
- 1 pinch freshly grated nutmeg
- 1 pinch cinnamon
- 1 sprig thyme, leaves only, 2 tablespoons extra virgin olive oil
- sea salt
- 1 2/3 cups canned chickpeas, drained (reserve the liquid)
- 2 tablespoons tahini
- juice of 1/4 lemon
- 1 tablespoon extra virgin olive oil
- 1 pinch of sea salt
- 4 slices sourdough bread
- 1 scallion (spring onion), chopped
- 2 tablespoons extra virgin olive oil
- Start by making the curried cauliflower. Preheat the oven to 425ºF. 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.
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