Cauliflower Spread with Tahini and Roasted Garlic

Instructions

1. 1

   Preheat the oven

   Preheat the oven to 220 °C. Pat the cauliflower florets dry so they roast on the baking tray rather than steam.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.