Curried Hummus Flatbread
with Roasted Cauliflower & Olive Date Relish
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- 4 oz cauliflower florets
- 1 lemon
- 1 can garbanzo beans
- 1 tbsp tahini
- 1 tsp curry powder
- 2 pieces naan
- Fresh parsley
- 0.75 oz Castelvetrano olives
- 3 Medjool dates
- 3 tbsp Kite Hill vegan ricotta
- 1 oz baby arugula
- 2 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
- **Allergens: Wheat, Tree Nuts
Preheat the oven to 425°F. Cut the cauliflower into even smaller florets. Transfer to a baking sheet and toss with 1 tsp olive oil and a pinch of salt and pepper. Roast the cauliflower until tender and browned in some places, about 15 to 18 minutes.
Halve the lemon. Drain and rinse the garbanzo beans. Measure out ¾ cup of garbanzos (reserving the remainder for the Fabcakes recipe). Add to the food processor along with the tahini, curry powder, and juice from half the lemon. With the motor running, slowly add 2 tbsp olive oil and blend until smooth, scraping down the sides as necessary with a spatula. Season hummus with ⅛ tsp salt.
Place the naan in the oven directly on the rack. Bake until lightly crisp, about 7 to 9 minutes.
Finely chop the parsley leaves, Castelvetrano olives, and dates. Add to a small bowl and stir relish to combine.
When the naan is toasted, spread each piece with half of the curried hummus. Layer on the olive date relish, roasted cauliflower, and dollop with bits of the Kite Hill ricotta. Pop the flatbreads in the oven to warm, about 3 minutes.
Remove the flatbreads from the oven and top with arugula. Sprinkle with salt and drizzle with remaining lemon juice and 1 tsp olive oil. Bon appetit!