Chef Edward Lee

Roasted Cauliflower, Hummus, Grapefruit, Dill and Black Pepper

Chef Creations

Chef Edward Lee

Ingredients (2 servings)
2 slices of Arnold® Whole Grains Flax and Sesame Seed bread, lightly toasted
4 oz. hummus
1/2 ruby red grapefruit, cut into segments and diced
8 oz. cauliflower, cut into thin slices
1 tsp. olive oil
1 tsp. olive oil
1/2 tsp. salt
sprigs of 2 stems of dill
fresh cracked black pepper, to taste

Preheat the oven to 400° F. Place the cauliflower on a sheet pan and drizzle 1 tsp. of olive oil over them. Then sprinkle ¼ tsp. of cumin & ½ tsp. of salt over them. Bake in the oven for 25 minutes. The cauliflower will be browned around the edges. Remove from the oven and let cool to room temperature.

Lay a lightly toasted slices of bread on a board. Spread the hummus evenly over each slice.  Layer the roasted cauliflower slices over the hummus. Place the grapefruit over the cauliflower.  Decorate with fresh sprigs of dill. Finish by seasoning with fresh cracked black pepper. Serve immediately.

This is a creative take on an open-faced sandwich, displaying just how far you can push the envelope.  The hummus provides a creamy base for distinct flavors such as sweet caramelized cauliflower, tart grapefruit and fragrant dill.

- Chef Edward Lee

“Most American diets lack fiber. Women should consume at least 25 grams of fiber per day, while men should consume at least 38 grams.”

- Arnold Bread Nutrition Expert
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