Roasted Cauliflower Hummus
Cut a medium head of cauliflower into 1- to 2-inch florets. Toss lightly with olive oil and sprinkle with salt, black pepper and cumin. Spread on a baking sheet and roast at 425 F for 25 minutes, or until browned and tender. Transfer to a food processor, along with 3 tablespoons roasted tahini and 2 cloves minced garlic. Puree until smooth, scraping down the bowl as needed. Adjust the seasoning with additional salt, pepper and cumin. Stir in 1 to 2 tablespoons lemon juice. Drizzle with olive oil and serve with toasted pita chips or veggie sticks.
Recipe by Alison Ladman