Ingredients

• 6 cups chopped cauliflower (about 1 small head of cauliflower)
• 2 red bell peppers quartered
• 4 cloves peeled garlic
• 1/4 cup olive oil, plus more as needed and for drizzling to serve
• 2 teaspoons salt, plus more to taste
• 1/2 teaspoon pepper, plus more to taste
• 2 tablespoons apple cider vinegar
• 1/3 cup tahini
• 1 pinch cayenne pepper
• 3 tablespoons water
• 1 handful finely chopped herbs, toasted seeds, and/or crushed nuts to serve (optional)

Instructions

1. Heat oven to 450°F.
2. Toss cauliflower, peppers, and garlic together with olive oil, salt, and pepper, and spread out into an even layer on a baking sheet or baking dish.
3. Roast in oven for about 30 minutes, stirring once midway through, until the cauliflower is tender enough that you can squash a floret easily with the tines of a fork. Let cool for a few minutes.
4. In a food processor, blend roasted cauliflower, peppers, garlic, apple cider vinegar, tahini, cayenne, and a big pinch of salt. Add the water and blend for another couple of minutes until it’s smooth and light. Taste and adjust seasoning with additional salt, pepper, and apple cider vinegar as needed.
5. Drizzle with your favorite toppings.
6. You may store it for up to a week in the refrigerator.