Its Buttery and tangy! I love the olives and date mixture, I would have never thought to combine those two.
I have never been a curry fan, but this flatbread may have changed my mind!!! It is definitely a subtle curry flavor, so its not to overpowering, which is why I may have really enjoyed this meal!
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NUTRITION PER SERVING
4 oz cauliflower florets
1 can garbanzo beans
1 tbsp tahini
1 tsp curry powder
2 pieces naan
0.75 oz castelvetrano olives
3 tbsp vegan ricotta
1 oz baby arugula
Preheat the oven to 425. 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. 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 salt
Place the naan in the oven directly on the rack. Bake until lightly crisp, about 7-9 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 vegan 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.
Megan The Vegan Mom