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Spicy roasted cauliflower dip with fresh vegetables

Spicy Roasted Cauliflower Dip: Creamy, Smoky & Easy

A cauliflower-forward vegan dip with tahini, smoked paprika, cumin and controlled cayenne heat.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 cups (about)
Ingredients Method

Ingredients
  

  • 1 1/4 lb cauliflower florets 565 g
  • 3 tbsp extra-virgin olive oil divided
  • 2 garlic cloves unpeeled
  • 2 tbsp well-stirred tahini
  • 1 1/2 tbsp fresh lemon juice
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper or less
  • 1/2 tsp ground cumin
  • 1/2 tsp fine salt divided
  • 1/4 tsp black pepper
  • 2-4 tbsp cool water only as needed

Method
 

  1. Heat oven to 425°F / 220°C.
  2. Toss cauliflower with 2 tbsp oil and half the salt; place garlic in a small foil packet.
  3. Roast 25–35 minutes, turning once, until completely tender and browned in places.
  4. Process cauliflower, roasted garlic, tahini, remaining oil, lemon, smoked paprika, cayenne, cumin, remaining salt and pepper.
  5. Add 2 tbsp water, then more 1 tbsp at a time only if needed.
  6. Taste before increasing cayenne.