CAULIFLOWER HUMMUS

1 head cauliflower, cut into florets

1 cup (250 mL) cold water

2 oz (58 g) olive oil

2 oz (58 g) tahini

½ tsp (2.5 mL) ground cumin ¼ tsp (1 mL) cayenne pepper ½ cup (125 mL) lemon juice Salt to taste

1. Blanch cauliflower florets in salted boiling water until tender (approx. 5-7 mins). Cool on a sheet pan lined with parchment paper.

2. Put cauliflower and cold water in a blender, puree until very smooth.

3. Transfer the puree into a bowl. Add olive oil, lemon juice, tahini, cumin, cayenne, salt. Blend well with a whisk or a hand mixer