Karrie Billets , Functional Nutrition Health Coach
1 medium head of cauliflower, about 5 cups florets
½ cup tahini
⅓ cup. extra virgin olive oil, plus more for serving
1 clove garlic-made into a paste (see directions)
3 tbsp. lemon juice
¼ tsp. cumin
¼ tsp. coriander
1 ½ tsp salt
pinch paprika and chopped parsley as a topping
Bring an inch of water to a boil in a saucepan fitted with a steamer attachment. Add cauliflower and cook, covered until the cauliflower is very tender when pierced with a fork, about 6 minutes.
Meanwhile, sprinkle garlic with 1 teaspoon salt and mash with the side of the knife until it forms a paste.
Set up food processor with steel blade attachment. Add cauliflower and garlic salt and pulse several times to chop up the cauliflower.
Open lid and add the remaining ½ teaspoon salt, tahini, olive oil and lemon. Cover and process. Scrape sides and process until the cauliflower is ultra-smooth and the texture of soft hummus. If it’s too thick, add a teaspoon or more of water
Transfer to a serving dish. Cover and refrigerate until cold and firmer, about 2 hours. Drizzle with additional olive oil. Sprinkle with parsley before serving