- 1 Head Cauliflower
- 1 Lemon
- 1/4 Cup or So of Tahini
- Red Bell Pepper - 1/4 of Jar or Fresh cut 1/4 Cup or More if Desired
- EVOO (Extra Virgin Olive Oil)
- Cumin - Few Dashes
- Turmeric - Few Dashes
- Pepper - Few Dashes
- Garlic Clove or Couple Pinches of Minced Garlic
Preheat oven to 500 degrees. Chop Cauliflower into chunks and baste with mixture of EVOO, Cumin & Turmeric. Roast 15 minutes. Chop cooked cauliflower into smaller chunks while on baking sheet and slowly add cauliflower, tahini, juice of lemon (cut in half and squeeze), red peppers, garlic and pepper. Puree until smooth or chunky if preferred. May serve warm or refrigerate and cover. Makes 6-8 servings, more than twice that of store bought and without the preservatives or garbanzo beans, which makes it a Paleo Dish. Fresh tasting and delicious!
Pictured served with cherry tomatoes, bell peppers, carrots and organic blue chips.
Yummy Options for Dips and Healthy Sandwich Spreads.