1 head organic cauliflower, cut into florets
2 Tbsp. Riojana olive oil
1 Tbsp. Frontier Co-op smoked paprika
1 tsp. Frontier Co-op cumin
½ tsp. Frontier Co-op ground coriander
4 cloves organic garlic, smashed
2 Tbsp. organic lemon juice
¼ C bulk tahini
2 Mediterranean Organic roasted red peppers, patted dry
Kosher salt and freshly pepper to taste
1 Mediterranean Organic roasted red pepper, diced
1 Tbsp. minced parsley, for serving
Preheat oven to 400. Toss your cauliflower with 2 Tbsp. olive oil, smoked paprika, cumin, coriander, salt, and pepper. Spread out on a baking sheet and roast for 20-25 minutes, turning at the 15 minute mark.
Allow to cool slightly then add to a blender with the rest of your ingredients. Blend until smooth and creamy. Taste and adjust seasonings as needed.
Serve with a drizzle of olive oil, additional diced roasted red pepper, and minced parsley.