Ingredients:

 

1 large head cauliflower (approx 5 cups of florets)

3 tbsp olive oil, divided

1/4 cup tahini

2 tbsp water (or more for desired consistency)

juice from 1 lemon

1 garlic clove

1/4 tsp salt

1/4 tsp ground cumin

pinch of ground coriander

 

Method:

 

Preheat your oven to 200C/400F.

Remove the florets from the head of cauliflower and place on a baking tray. Drizzle with 1 tablespoon of olive oil (or avocado oil) and toss to combine. Place the baking tray in the oven and roast for 20 minutes.

Transfer the cauliflower to food processor. Add the tahini, remaining 2 tablespoons of olive oil, water, lemon juice, garlic clove, salt, cumin and coriander. Blend until smooth and creamy. If it’s too thick for your liking, add a little water until you get the desired consistency.