Serves 1.5 cups

drizzle of olive oil
2 garlic cloves
1 head cauliflower (I used purple, any kind will work!)
1 lemon juiced
1 – 2 Tbsp olive oil
pepper (to taste)
1/2 tsp salt
1/2 tsp salt
2 Tbsp tahini
1 – 2 Tbsp water



  • Preheat oven to 425°F (220°C).
  • Cut cauliflower head into similar-sized florets. (This is important so they roast at the same rate!)
  • Transfer cauliflower to a baking sheet lined with parchment. Drizzle florets in olive oil and sprinkle on salt and pepper.
  • Roast for 20-25 minutes.
  • Blend roasted florets in a food processor with olive oil, tahini, salt, garlic, and lemon juice until smooth. Season to taste and add water for consistency.
  • Top with parsley and paprika if desired. Serve with pita bread and veggies for dipping!
  • Lasts 4-5 days in the fridge.