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
- Preheat oven to 450 f
- Wash and cut cauliflower into small 1” chunks
- Toss in avocado oil
- Roast for 30-40 minutes
- Toss garlic in avocado oil and add to roasting pan for the last 10 minutes
- 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