Chef Edward Lee

Roasted Cauliflower, Hummus, Grapefruit, Dill and Black Pepper

Chef Creations

Chef Edward Lee

Ingredients (2 servings)
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

"Children ages 2-3 need about 3 ounce equivalents of grains per day. 4-8 year olds need 5 ounce equivalents per day, and teens need 5-8 ounce equivalents per day, with boys being on the higher end."

- Brownberry Bread Nutrition Expert
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