Makes 2 Cups
1 head cauliflower, cored and cut into 1 1/2" florets
2 tbsp olive oil
2 tsp ground cumin
¼ tsp sea salt (optional)
1/8 tsp freshly ground black pepper
1/2 cup tahini (may be found in many middle eastern markets or at Whole Foods)
3 cloves garlic, smashed and minced into a paste
Juice of 1 lemon
1/8 tsp paprika
Preheat oven to 500°F.
Toss cauliflower, olive oil, cumin, sea salt and black pepper together in a large bowl.
Transfer mixture to rimmed baking sheet and spread out evenly. Bake until cauliflower is browned and tender, 25 - 30 minutes, stirring occasionally.
Combine tahini, garlic, lemon juice and roasted cauliflower in a food processor. Blend until a smooth paste forms (add additional olive oil if desired).
Season with sea salt (if desired) and sprinkle paprika on top.
Serve warm or cold with assorted vegetables.