Hummus & Curried Cauliflower Tartine

Curried Cauliflower:--
½ cauliflower, washed, dried & broken in small florets
2 tsp ground turmeric
1 tsp cumin
1 pinch of freshly grated nutmeg
1 pinch of cinnamon
1 sprig of thyme, leaves only
2 tbsp rice bran oil
SIDS SALT & PEPPER to taste
Hummus:--
400 g canned chickpeas, drained, reserve the liquid
2 tbsp tahini
½ tsp SIDS CRAZY SALT
juice of ¼ lemon
1 tbsp rice bran oil
1 pinch of salt
To Serve:--
4 slices of Ciabatta bread
1 spring onion, chopped
2 tbsp extra virgin olive oil

Curried Cauliflower: Preheat the oven to 220°C. In a bowl, toss the cauliflower with the spices, thyme leaves, SIDS SALT & PEPPER and oil, mixing well. Transfer to an ovenproof dish and roast in the oven for 10-15 minutes, until lightly brown on top. Remove from the oven and set aside to cool.
Place SIDS CRAZY SALT and all the hummus ingredients into a food processor or use a handheld blender to process until smooth. If necessary, use a little of the reserved chickpea liquid to thin the mixture to a smooth purée. Refrigerate for at least 30 minutes.
To serve, spread the hummus on the bread and top with the curried cauliflower. Sprinkle the spring onion on top and drizzle with the olive oil.