Updated: Jul 19, 2019
You will need:
1 cauliflower head
4 garlic cloves (use only 2 garlic if you don't want a strong garlic flavour)
1/4 cup tahini
3 tbsp avocado oil
2 tbsp fresh lemon juice
2 tbsp water
1/2 tsp salt (or more to taste)
1/2 tsp paprika
1/8 tsp cumin
Begin by preheating the oven to 450F.
Cut cauliflower into florets, toss in avocado oil to coat, and place on a parchment lined pan. Add 4 cloves of garlic & bake for 25 minutes.
Once the cauliflower & garlic have finished roasting. Set aside to cool.
Place all remaining ingredients into blender. Add cauliflower & garlic. Blend until combined & smooth.
Pour into a bowl and serve immediately, or place in a sealable glass container and store in fridge for up to 5 days.