[LOW] 20 min
REST 10 min
1 head cauliflower, cut into ⅛" pieces
1 clove garlic, peeled, crushed
2 tablespoons lemon juice
1 teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon ground coriander
2½ tablespoons (35 g) tahini
3 tablespoons olive oil
Finely chopped fresh parsley
Add 1 tablespoon of water and place sliced cauliflower in the pot, cover and steam-roast over [LOW] heat for 20 minutes. Turn off and rest covered for another 10 minutes.
Combine cauliflower with garlic, lemon juice, salt and spices. Use blender until the mixture breaks down into a rough paste.
Once blended, add in tahini and olive oil. Blend to a finer paste. Season to taste with salt. Add more lemon juice if desired.
Transfer to a serving bowl, drizzle olive oil and garnish with parsley and smoked paprika alongside with warm pita bread.
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