Roasted Garlic Cauliflower “Hummus”
SERVES 6 | SERVING SIZE: 2 TO 3 TABLESPOONS 1 medium head cauliflower, cut into florets 4 or 5 cloves garlic, peeled 1/3 cup tahini 4 tablespoons olive oil, divided 1 to 2 tablespoons fresh lemon juice Salt, to taste
Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment. Toss the cauliflower florets and garlic with up to 2 tablespoons of olive oil in a large bowl, then spread them on the baking sheet. Sprinkle lightly with salt, then roast for 40 minutes, turning halfway through. Let the cauliflower and garlic cool slightly, then transfer to a food processor. Process the mixture until smooth, then pulse in the tahini, 2 tablespoons olive oil, lemon juice, and a pinch of salt. If the mixture seems too thick, add up to a tablespoon of water to thin it to the desired consistency.