1 cup cauliflower florets
1 tablespoon Old Country Olive Oil
3 garlic cloves
1 cup pure tahini sesame seed paste, stirred with its natural oils (I like to use organic)
1/2 cup freshly squeezed lemon juice
1/2 teaspoon ground cumin
A few grinds of freshly ground pepper
1/2 teaspoon kosher salt
3 tablespoons water
Preheat oven to 425 degrees.
In a medium bowl, combine the cauliflower florets and olive oil and a sprinkling of kosher salt. Toss well to combine. Transfer to a parchment paper lined baking sheet and cook on the top rack of your oven for about 20 minutes, until golden and softened. Let cool for 10-15 minutes.
In the bowl of a food processor add the roasted cauliflower, garlic, tahini, lemon juice, cumin, salt, pepper, water. Process on high until throughly combined and smooth. If it's too thick for you, add more water until it reaches the desired consistency. Taste for seasoning and adjust salt, pepper and lemon juice if necessary.
To serve, drizzle with Old Country Olive Oil and some Old Country Sumac or paprika.
by Marcia Smart (Smart in the Kitchen)