Roasted Cauliflower and Garlic Hummus

INGREDIENTS

1 head cauliflower, cut into small florets
2 – 3 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon pepper
3 cloves garlic, (do not peel)
1/3 cup tahini
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup water, or as needed for consistency
1 1/2 teaspoons sea salt
1/2 teaspoon smoked paprika, plus more for garnish, if desired

INSTRUCTIONS

Preheat oven to 375°F.

Place cauliflower florets and unpeeled garlic in plastic zip top bag. Add olive oil, and salt and pepper. Zip the top closed and shake the bag gently to coat the cauliflower pieces.

Spread cauliflower and garlic evenly a baking sheet and bake for about 40 minutes, or until cauliflower is cooked through and edges are golden brown. Remove garlic gloves after 30 minutes — the garlic should be soft, but not crunchy and overdone.

Remove skin from garlic and place garlic pulp in food processor bowl. Add the cauliflower, tahini, lemon juice, olive oil, salt and smoked paprika and process until mixture is smooth and creamy. Add water, as necessary, to achieve desired consistency. Adjust seasonings as desired.

Cover and store in refrigerator, or serve at room temperature. Garnish with additional olive oil and paprika, if desired. Serve with crostini, pita chips or vegetables.

YIELD: Makes 4 cups