Ingredients
- 4 cups cauliflower florets (about 1lb)
- ¼ cup olive oil (divideed)
- ½ cup tahini
- 2 garlic cloves (minced)
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1½ teaspoon cumin
- ¼ teaspoon paprika
- 4 tablespoons water
Nutrition Info Per Serving
Serving Size
2 tablespoon
Carbohydrates
4
g
Protein
2
g
Fat
9
g
Calories
105
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Instructions
- Preheat the oven to 400 degrees F. Grease a nonstick baking sheet.
- Toss cauliflower with 2 tbsp olive oil. Spread in a single layer on the baking sheet, so that every floret is touching the pan.
- Roast the cauliflower in the oven for about 35 minutes, until browned and falling-apart soft.
- Pour the lemon juice, 2 tablespoons water, and remaining olive oil into a powerful blender or food processor. Add the roasted cauliflower, tahini, garlic, sea salt, cumin and paprika. Puree until very smooth, stopping to scrape down the sides occasionally.
- If it's too thick, thin out with 1-3 more tablespoons of water, 1 tablespoon at a time.
- Serve with chopped raw vegetables or “chips”.