The Tartine !

I'm always torn between being on holidays and my home.  I love both.  I love the freedom of not setting an alarm, of forgetting what day of the week it is, and not having to rush back to work after lunch.

On the other hand, I love my kitchen. My pots, my wine glasses, my sharp knife.  It's the little things.

I may now be back home and in utter contentment in my kitchen, but I'm still longing for the food and flavours of France.

With Winter all around us here in Melbourne and organic cauliflower in my veggie box delivery this week, this is my ode to the French open sandwich.  That gorgeous word that rolls so smoothly and effortlessly off your tongue....Tartine.

Chou-fleur Roti Epice avec Hummus Tartine

(open sandwich of roasted spiced cauliflower with hummus)

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Serves 2

 

1/4 cauliflower, washed and broken into very small florets | 1 tsp tumeric | 1 tsp cumin | 1 tsp ground coriander | pinch of cinnamon | sprig of thyme | good drizzle of extra-virgin olive oil | good pinch of sea salt | organic hummus to serve | 4 slices of your favourite bread

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  1. Preheat your oven to 220 degrees (424F) and line a small baking dish.  
  2. In a bowl, toss the cauliflower with the spices, thyme and olive oil, mixing well.  
  3. Transfer to you lined ovenproof dish and roast in the oven of 10-15 minutes, until lightly brown.  
  4. To serve, spread the hummus thickly on your favourite bread (I like toasted) and top with the spiced cauliflower.  Drizzle a little extra olive oil, if you wish.