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
For the dip:
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
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