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Total Time
35 Mins
Yield
Makes about 2 cups (serving size: 2 tbsp.)

How to Make It

Step 1

Preheat oven to 450°. Put cauliflower florets in a large bowl and add 1 1/2 tbsp. oil, 1 tsp. paprika, 1/2 tsp. salt, the cumin, chile flakes, and garlic. Toss to coat thoroughly.

Step 2

Spread florets evenly on a large rimmed baking sheet and roast, stirring once, until florets are cooked through and a little crispy, 18 to 20 minutes. Let cool.

Step 3

Put 1/2 cup water in a blender with roasted cauliflower and garlic, lemon juice, remaining 3 tbsp. oil, the tahini, and remaining 1 1/2 tsp. salt. Blend, adding more water if needed (up to 1/4 cup) and scraping sides often, until you have a creamy purée, about 4 minutes. Taste and add more salt or lemon juice if you like.

Step 4

Spoon into a serving bowl and sprinkle with a pinch of smoked paprika.

Step 5

Make ahead: Up to 3 days, chilled airtight.

The Anti-Inflammation Cookbook (Chronicle Books, 2016)

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