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
Preheat oven to 425 degrees.
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.
Roast in preheated oven for 25 minutes or until florets are browned.
Cool cauliflower (can be roasted and refrigerated up to 2 days in advance).
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.
Tasted and adjust for seasoning.
Transfer to serving dish and drizzle with 1-2 more Tbsp. of olive oil and sprinkle with smoked paprika.
