Ingredients
- 1 medium head cauliflower
- 4 tablespoons extra-virgin olive oil
- ½ cup tahini
- 2 garlic cloves
- 1/3 cup lemon juice
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Chopped fresh parsley or cilantro to taste
1. Preheat oven to 375°F and chop cauliflower into small florets.
2. Now toss cauliflower in extra-virgin olive oil to coat them equally and place them on a baking sheet
3. Roast these florets until tender for almost 20 minutes
4. Now remove from oven and let them cool a bit. Place the roasted cauliflower in a food processor or blender and combine with all other ingredients.
5. Now dish out in plate and garnish with fresh parsley or cilantro.
