1
head of Foxy Organic or Foxy conventional cauliflower, cut into florets
3
garlic cloves
2
tablespoons olive oil
1
tablespoon ground turmeric
1/3
cup tahini
1
lemon, juiced
¾
cup water
Salt
and pepper to taste
Fresh
chopped parsley for garnish
Preparation
Preheat
the oven to 375 degrees Fahrenheit.
Place
cauliflower florets and garlic cloves on a lined or non-stick baking sheet.
Drizzle
with olive oil. Evenly shake on turmeric, salt and pepper. Toss until all the florets are evenly coated with oil and spices.
Place
baking sheet in oven for approximately 25 minutes or until cauliflower is
golden brown and crispy.
Once
done in the oven, carefully transfer cauliflower and garlic into a blender or
food processor. Add tahini, lemon juice and ¼ cup of water and blend on high.
Continue
adding a few tablespoons of water, as needed, until mixture is smooth and
creamy.
Taste
and adjust salt and pepper, adding a dash more if needed.
Transfer
to a serving bowl and garnish with fresh parsley.
Enjoy
with multigrain pita chips and your favorite Foxy vegetables.
