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Healthy, low carb spread not only for vegetarians. We like it with salami or ham 🙂
Preparation time 15 minutes .. Baking 20 minutes
INGREDIENTS .. 4 pers
- 1 large head of cauliflower, cut into florets
- 1/4 c. olive oil, divided
- 2 tbsp. lemon juice
- 1/4 c. tahini
- 1 tbsp. honey
- 1 clove garlic, minced
- 1 tbsp. chopped parsley (we did not miss this)
- small pinch of cayenne pepper
- salt & pepper
PREPARATION
Preheat oven to 425 degrees F.
On a large baking sheet, toss cauliflower with olive oil. Season with salt and pepper. Bake for 20-25 minutes, until the cauliflower is very tender. Let cool slightly.
Combine roasted cauliflower, tahini, lemon juice, honey and garlic in a large food processor fitted with a steel blade attachment. Process until almost smooth. Check for seasoning then season to taste with salt and pepper. Add a tablespoon of olive oil and process again until smooth. Continue adding olive, about a teaspoon at a time, until you reach the desired consistency.
Transfer to a shallow serving bowl. Sprinkle with parsley and cayenne. Drizzle with olive oil, if desired. Serve with pita chips.
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