•  1lb cauliflower, cut into florets 
  • 1/2 cup Olivino Ultra Premium Extra Virgin Olive Oil, divided (we used Picual) 
  • 1/2 cup tahini 
  • 2 cloves garlic
  • 1/2 cup lemon juice, divided
  • 1 tsp kosher salt
  • 1 tsp cumin 
  • 1/4 tsp paprika
  • 3-5 TBSP water


  1. Preheat oven to 400 degrees
  2. Place cauliflower on foil lined and oiled sheetpan and place in oven to roast until soft (about 30-35 minutes) 
  3. Combine 1/3 cup Olive Oil, 1/2 cup tahini, garlic, 1/4 cup lemon juice, salt, cumin and paprika along with roasted cauliflower in blender and puree add lemon juice to taste and water to achieve desired consistency 
  4. Place in serving bowl and drizzle with remaining Olive Oil 
  5. Serve with veggies (or pita, or marshmallows...we're not judging...but that last one may be gross) 

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