Ingredients
Scale
- 1 and 1/2 cups cooked pumpkin puree (freshly baked or canned (like this))
- 1 cup cauliflower florets
- 1 tsp ghee (like this) or coconut oil (like this)
- 1 large head of garlic
- 1/4 cup tahini (I use THIS ONE)
- 2 TBS olive oil
- 2 TBS fresh lemon juice
- 1/4 tsp cumin
- unrefined sea salt (like this), to taste
- OPTIONAL: 1-2 tsp raw honey (like this)
- Garnish: more olive oil and paprika
Instructions
- Preheat oven to 400’F.
- Toss cauliflower florets in fat of choice and place onto baking sheet. Then cut the top 1/2 inch off of your garlic head, place into small baking dish (cut side up), and cover. Place both into hot oven. (if baking your pumpkin as well, cut in half, deseed, and place open side down onto large baking pan)
- Bake cauliflower for 15-20 minutes, until soft and starting to brown a bit.
- Bake head of garlic for 20-25 minutes, until cloves are nice and soft. (You pumpkin should be done soon after)
- Once everything is cooked, allow to cool.
- Place ALL ingredients (starting with 2-3 cloves of the roasted garlic) into food processor and puree until creamy smooth.
- Adjust for salt and garlic (and optional honey if you like a titch of sweet)
- ENJOY! Serve with fresh veggies, your favorite crackers, or whatever else makes you happy!