Instructions
Follow the steps and taste along the way.
Preheat the oven
Preheat the oven to 220 °C. Pat the cauliflower florets dry so they roast on the baking tray rather than steam.
Season the cauliflower
Toss the cauliflower with the olive oil, salt, and ground cumin. Add the unpeeled garlic clove and arrange it among the florets.
Roast until golden
Roast for 22 to 25 minutes at 220 °C. Turn the florets after 12 minutes; they should have golden-brown edges and a soft center when done. Remove the garlic when it is soft.
Blend the spread
Squeeze the garlic out of its skin into a blender. Add the roasted cauliflower, tahini, lemon juice, and 40 ml cold water. Blend into a thick, mostly smooth spread; a few small pieces of cauliflower may remain.
Finish and serve
Stir in the chopped parsley. Taste: the lemon should be distinct but should not overpower the cauliflower. Leave the spread to cool to room temperature for 10 minutes, then serve.
