Ingredients

The following ingredients have 4 Servings
  • 1 head cauliflower florets (* about 4 cups)
  • 4 tablespoons extra virgin olive oil (* divided)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cloves garlic
  • 1/4 cup tahini
  • 2 tablespoons lemon juice (* fresh squeezed)

Instruction

  • Preheat oven to 425°F
  • Toss the cauliflower florets with 1 tablespoon of the olive oil. Spread onto a baking sheet and season with salt and pepper.
  • Place the garlic cloves on a piece of foil and drizzle on a small amount of olive oil. Wrap tightly and place on the baking sheet next to the cauliflower (see notes).
  • Roast for 20-25 minutes or until the cauliflower is fork tender. Transfer the cauliflower to a food processor fitted with a blade.
  • If the garlic needs more time to roast, return it to the oven until it's light brown and very soft.
  • Add the roasted garlic, tahini, and lemon juice to the food processor.
  • Turn on the processor while slowly drizzling in the remaining 3 tablespoons of olive oil. Add more olive oil, if needed, until the hummus reaches your desired consistency.
  • Taste and season with salt and pepper and/or more lemon juice.
  • Garnish with paprika, smoked paprika, parsley, cilantro, and/or pine nuts, if desired.