Servings: 6

Ingredients:

• 1 large head of cauliflower

• ¼ cup tahini 

• Juice of 1 lemon 

• 2 garlic cloves

• ½ tsp salt

• ½ tsp ground cumin 

• 4 tbsp olive oil or avocado oil 

• 3 tbsp toasted pine nuts

• 2-3 tbsp almond milk or water to thin out 

• Chopped parsley, paprika and extra pine nuts for garnish

Directions:

1. Preheat oven to 400F and roast your cauliflower with avocado oil, salt and pepper. 

2. Remove from the oven and carefully place in a high power blender with your tahini, lemon, garlic, spices, and pine nuts. 

3. Blend and slowly drizzle with olive or avocado oil until smooth. Blend until your desired consistency. I ended up adding about 3 tbsp of water to mine. 

4. Garnish with more pine nus, parsley and paprika! Store in an airtight container in the fridge for up to a week. 

Nutrition:

Nutrition per serving:

• Calories - 207

• Fat - 17g

• Protein - 5g

• Total Carbs - 10g

• Net Carbs -  5g

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