25 min prepServes 8 people
Ingredients:
For the roasted cauliflower and garlic:
- 2 lb. cauliflower, green leaves removed and cut into small pieces
- 4-6 garlic cloves, peeled
- 3 tbsp extra virgin olive oil
- 2 tbsp chili powder
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- Roasted cauliflower and garlic cloves
- ¼ cup roasted almonds
- 2 tbsp extra virgin olive oil
- 1-2 tbsp tahini
- 1 tbsp lemon juice
- Salt and pepper, to taste
- 1 Box of Wellington Toasted Sesame Water Crackers
Directions
- For the roasted cauliflower and garlic. Preheat the oven to 450 degrees F. In a large bowl, toss the cauliflower with the olive oil and seasonings until the cauliflower is well coated. Wrap the garlic cloves together with a little drizzle of olive oil in aluminum foil.
- Place the cauliflower on a baking sheet (lined with aluminum foil for easy clean-up) in a single layer. Place the wrapped garlic cloves on the baking sheet as well.
- Roast for 20-25 minutes, flipping the cauliflower halfway until lightly browned and tender.
- For the dip. Place the roasted cauliflower and garlic (aluminum foil removed), along with the almonds, olive oil, tahini, lemon juice, and a sprinkle of salt and pepper in a food processor fitted with an s-blade. Pulse until well-combined, scraping down the sides if needed. Taste and adjust flavors to your own preferences such as adding more seasoning or olive oil.
- Best served at room temperature with Wellington Toasted Sesame Water Crackers