Curried Hummus Flatbread
with Roasted Cauliflower & Olive Date Relish
Buttery, briny, and tangy, these trendy Castelvetrano olives are named in honor of their hometown in Southwestern Sicily. The sweet dates add a counterbalance, and everything is piled high on crisp flatbread, dolloped with vegan ricotta and drizzled with lemon juice. You’ll only use half of the can of garbanzo beans here, so be sure to save the remainder for the “Fabcakes” that also came in your box this week.
INGREDIENTS
- 8 oz cauliflower florets
- 2 lemons
- 1 can garbanzo beans
- 2 tbsp tahini
- 2 tsp curry powder
- 4 pieces naan
- Fresh parsley
- 1.5 oz Castelvetrano olives
- 6 Medjool dates
- 6 tbsp Kite Hill ricotta
- 2 oz baby arugula
- ¼ cup + 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- **Allergens: Wheat, Tree Nuts
INSTRUCTIONS
Preheat the oven to 425°F. Cut the cauliflower into even smaller florets. Transfer to a baking sheet and toss with 2 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 lemons. Drain and rinse the garbanzo beans. Add garbanzos to the food processor along with the tahini, curry powder, and juice from one lemon. With the motor running, slowly add ¼ cup olive oil and blend until smooth, scraping down the sides as necessary with a spatula. Season hummus with ¼ 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 medium bowl and stir relish to combine.
When the naan is toasted, spread each piece with a quarter 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 juice from the remaining lemon and 1 tsp olive oil. Bon appetit!
SIMILAR RECIPES
Farmer's Market Hummus Plate with Crudite & Crispy Amaranth
Moroccan Carrot Pancakes with Citrus Salad & Cilantro Chutney
Roasted Cauliflower Wraps with White Bean Hummus & Olive Tapenade
Fabcakes with Sauteed Greens & Avocado Citrus Salad
