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.
More recipes with cauliflower on Food Republic: