Prep time: 10 minutes Cook time: 20 minutes

Total time: 30 minutes

4 servings

• 2-3 heads cauliflower 
• Two cloves of garlic
• Two table spoons avocado oil
• 6 oz tahini
• One lemon
• One teaspoon salt
• One teaspoon cumin
• ½ to ¾ cups water

1. Preheat oven to 450 f 
2. Wash and cut cauliflower into small 1” chunks
3. Toss in avocado oil
4. Roast for 30-40 minutes 
5. Toss garlic in avocado oil and add to roasting pan for the last 10 minutes
6. Put chickpeas, lemon juice, tahini, cauliflower, garlic, salt, cumin, and ½ cup of water in food processor and blend for 4 minutes.

CALORIES: 235.5kcal, CARBOHYDRATES: 14.7g, PROTEIN: 6.7g, FAT: 18.8, SATURATED FAT: 2.8g, SODIUM: 228.3mg, FIBER: 5.7g, SUGAR: 4.6g