Rating: 4.5 stars
3 Ratings
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Recipe by Amanda Haas, culinary director of Williams-Sonoma and author of The Anti-Inflammation Cookbook (Chronicle Books, 2016). "Three times a week at home, I roast cauliflower florets until they're caramelized," says Amanda. "We eat them by the bucket." This recipe is a natural extension.

Amanda Haas, culinary director of Williams-Sonoma
This Story Originally Appeared On sunset.com

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Read the full recipe after the video.

Recipe Summary test

total:
35 mins
Yield:
Makes about 2 cups (serving size: 2 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

  • Make ahead: Up to 3 days, chilled airtight.

Source

The Anti-Inflammation Cookbook (Chronicle Books, 2016)

Nutrition Facts

61 calories; calories from fat 82%; protein 1.1g; fat 5.8g; saturated fat 0.8g; carbohydrates 2.4g; fiber 0.7g; sodium 199mg.
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