Monday, August 10, 2015

Curried Cauliflower and Hummus (Meatless Monday)

The recipe was inspired by Alon Shaya's dish in Food and Wine Magazine.  This was a perfect time for me to use the mini cauliflower I purchased from DeBerry Farm at Saturday's local Farmers Market.  Here's how I made it:

Sesame Hummus

(Serves 4)

Toast seeds in toaster oven for 5 minutes.  Grind in spice mill.
2 tablespoon sesame seeds

Combine ground sesame seeds, beans, garlic, juice and oil in a mini food processor.  Puree.
1/2 cup Garbanzo Beans (I use the cooked, frozen Hanover brand without salt)
1 small garlic clove
1 tablespoon fresh lemon juice
1 teaspoon sesame oil

Curried Cauliflower

(Serves 2)

Saute cauliflower in oil for a few minutes.  Add curry and water.  Cover and steam for 10 minutes.
1 teaspoon olive oil
1 small cauliflower, cut in small flowers
1/2 teaspoon curry powder
1/4 cup water

My dish was eaten for breakfast with 4 toasted cocktail rye breads, an orange and a glass of skim milk.

 Have a happy week!


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