Curried Onion And Cauliflower Hummus Recipes

ROASTED CURRIED CAULIFLOWER AND ONION

Roasted Curried Cauliflower and Onion image

A delicious, simple dish of roasted curried cauliflower and onion with the flavors of India. It is quite flavorful so I recommend serving it with a milder main dish, with some plain yogurt on the side and chapatis (Indian flat bread).

Provided by Curried.Grasshopper

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 55m

Yield 8

Number Of Ingredients 14

Ingredients

12 cups cauliflower florets
2 large onions, quartered
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ cup olive oil
⅓ cup red wine vinegar
4 ½ teaspoons curry powder
1 tablespoon minced garlic
1 tablespoon paprika
¼ teaspoon chili powder
¼ teaspoon ground cumin
1 ½ teaspoons salt
freshly ground black pepper to taste
⅓ cup chopped fresh cilantro

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.
Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 14.1 g, Fat 14.1 g, Fiber 5.3 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 486.2 mg, Sugar 5.4 g

HUMMUS & CURRIED CAULIFLOWER TARTINE

Hummus & Curried Cauliflower Tartine image

Provided by Alain Coumont

Categories Side Vegetarian Curry Cauliflower Summer Healthy Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 19

Ingredients

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

Steps:

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.
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.

CURRIED ONION AND CAULIFLOWER HUMMUS

CURRIED ONION AND CAULIFLOWER HUMMUS image

Yield 5 cups

Number Of Ingredients 14

Ingredients

1 pound dried chickpeas (2 1/2 cups), soaked overnight and drained
8 garlic cloves, peeled
1 teaspoon baking soda
1/2 cup tahini
1/2 cup fresh lemon juice
1/3 cup extra-virgin olive oil, plus more for drizzling
1/2 teaspoon ground cumin
Salt
Canola oil, for frying
1/2 pound cauliflower, cut into 1/2-inch florets
2 teaspoons curry powder
1 large onion, halved and thinly sliced
1 1/2 teaspoons finely crushed pink peppercorns
Chopped parsley, for garnish

Steps:

In a saucepan, cover the chickpeas, garlic and baking soda with 2 inches of water and bring to a boil. Cover and simmer over moderately low heat, stirring every 15 minutes, until the chickpeas are tender, 50 minutes; if necessary, add water to keep them covered. Drain the chickpeas and garlic and transfer to a food processor; puree until very smooth. With the machine on, gradually add the tahini, lemon juice, 1/3 cup of olive oil and the cumin; season the hummus with salt. In a skillet, heat 1/4 inch of canola oil. Add the cauliflower and fry over moderately high heat, stirring, until tender and deeply browned, 8 to 10 minutes. Transfer to a paper towelâlined bowl to drain. Add 1 teaspoon of the curry powder and toss well. Season with salt and toss again. Pour off all but 1/4 cup of the oil from the skillet. Add the onion and a big pinch of salt and cook over moderately high heat, stirring, until just starting to soften and brown in spots, about 5 minutes. Add the pink peppercorns and the remaining 1 teaspoon of curry powder and cook, stirring, until â¨fragrant, about 3 minutes. Season with salt. Spoon the hummus into a bowl and top with the onion and cauliflower. Drizzle with olive oil, garnish with parsley and serve. MAKE AHEAD The hummus can be refrigerated for up to 5 days. The curried toppings can be refrigerated overnight; bring to room temperature before serving.

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