Move over hummus! A cooking mishap involving overcooked cauliflower led to this recipe. With only a few ingredients, a head of cauliflower can make a terrific accompaniment to pretty much any dish!
1 medium head of cauliflower, washed and separated into florets
2 tablespoons of extra virgin olive oil
1/2 teaspoon garlic powder
1/2 – 1 clove of garlic
1/3 cup of tahini
salt to taste
- Preheat the oven to 200 C.
- In a small bowl, mix together 1 tablespoon of extra virgin olive oil, 1/2 teaspoon garlic powder, and a dash of salt. Mix well. Coat the cauliflower florets with this oil mixture and then place them on a lined baking sheet. Bake for 40 minutes, turning/stirring after 20.
- Allow the cauliflower to slightly cool.
- Place the roasted cauliflower, remaining olive oil, garlic clove, and tahini in a food processor and mix (using the S blade). Keep mixing until you get your desired consistency. You can add water 1/2 tablespoon at a time to thin out as desired.
cauliflower ready to roast
put all ingredients in a food processor