1 medium cauliflower
1/3 cup Tahini
1tbsp olive oil
1tbsp MCT oil
Pinch of salt to taste
½ tsp smoked paprika
3 cloves garlic crushed
2tbsp lemon juice
Zest of 1 lemon
Preheat oven to 180C
Cut cauliflower into florets and place on a baking sheet that was covered with parchment paper
Sprinkle the florets with the cumin
Bake 30min, or until slightly tender (not mushy). You just want a bit of the water out of them.
Remove from oven and place into the blender, blend until smooth or slightly chunky if that’s the texture you want.
Add the Tahini, garlic, paprika, lemon, oils and blend again.
Serve with baked almond or other keto crackers or vegies.