Baking sheet, Cutting board, Food Processor, Measuring cups and spoons, parchment paper, Sharp Knives, Spatula, Tongs
- 3 1/2 pound cauliflower florets raw
- 2 tablespoon extra virgin olive oil
- 3 tablespoon ground cumin
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 clove garlic
- 2/3 cup tahini
- 6 tablespoon extra virgin olive oil
- 2 lemon juiced
- 1/4 cup water if needed for thinning
- Kosher salt more or less to taste
Pre heat oven to 425 degrees.
Add cauliflower florets to a bowl, drizzle with oil then sprinkle with cumin, sea salt & pepper. Toss the florets in the bowl to coat them. Add the florets to a baking tray lined with parchment. Roast in the oven for 20-25 minutes. Set aside to cool.
Allow the florets to cool before adding them to the food processor along with the remaining ingredients EXCEPT the water and the garnish.
Blend until smooth and add water as necessary. Add additional salt if needed.
Calories: 244kcal | Carbohydrates: 13g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 290mg | Potassium: 593mg | Fiber: 4g | Sugar: 3g | Vitamin A: 36IU | Vitamin C: 80mg | Calcium: 79mg | Iron: 3mg