Ingredients
- 1 Can Oregon’s Choice Jalapeno Garlic Albacore
- 1 Cauliflower Head
- 3 Tbsp Olive Oil
- 2 Tsp Smoked Paprika
- 1 Tsp Chili Powder
- 1 Tsp Garlic Powder
- ½ Salt and Pepper
- 2 Cups Hummus
- 1 Cucumber
- Naan or Pita Chips
Chili Herb Oil:
- 1/3 Cup Olive Oil
- ½ Cup Mixed Herbs (Cilantro, Dill, and Basil.)
- 3 Garlic Cloves
- 1 Tsp Smoked Paprika
- 2 Tsp Chili Flakes
- 2 Tbsp Sesame Seeds
- 2 Tsp Lemon
- 1 Tsp Honey
Directions
Roast the Cauliflower
Preheat the oven to 425° F. Chop cauliflower into bite-sized pieces. Combine the cauliflower, olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper on a baking sheet. Toss well to coat evenly. Transfer to the oven and roast for 30 minutes or until tender. Then broil for up to 2 minutes on high. Watch closely, cauliflower should crisp.
Make the Chili Herb Oil
To make the chili herb oil heat oil in a skillet over medium heat until it sizzles, 5 minutes. Finely chop the mixed herbs and garlic. Combine the herbs, garlic, paprika, chili flakes, sesame seeds, lemon zest, and honey in the hot oil and stir to combine.
Prepare the Albacore
Open Oregon’s Choice Jalapeno Garlic Albacore and drain the liquid.
Assemble and Serve
Spread the hummus in a shallow bowl. Add the cauliflower, sprinkle Oregon’s Choice Jalapeno Garlic Albacore, and then spoon over the oil. Serve with cucumber, naan, or pita chips.