Recipes

Ingredients

• 1 medium head of Cauliflower, cut into florets (about 8 Cups)
• 7 Tbsp. Olive Oil, divided
• 2-4 tsp. Garlic, chopped
• 3 Tbsp. Tahini (sesame paste)
• 1/3 Cup Lemon Juice
• 1/8 tsp. Cumin
• 1/4 tsp. Smoked Paprika
• 1 tsp. Salt (or more to taste)

Directions

1. Preheat oven to 425 degrees.
2. On a foil or silpat lined baking sheet toss cauliflower florets with 2 Tbsp. olive oil and 1/2 tsp. of salt until evenly coated.
3. Roast in preheated oven for 25 minutes or until florets are browned.
4. Cool cauliflower (can be roasted and refrigerated up to 2 days in advance).
5. Add roasted cauliflower, garlic, and tahini to a food processor and blend, drizzle in 3 Tbsp. of olive oil, lemon juice, and 1/2 tsp. sea salt. Process until smooth.
6. Tasted and adjust for seasoning.
7. Transfer to serving dish and drizzle with 1-2 more Tbsp. of olive oil and sprinkle with smoked paprika.