Ingredients
4 cups cauliflower florets
4 Tbsp. MCT oil, divided
1 tsp smoked paprika
1/2 tsp cumin
1/4 tsp red pepper flakes
3 Tbsp. sesame tahini
3 Tbsp. apple cider vinegar
2 Tbsp. lemon juice
2 tsp Celtic Sea Salt
1 tsp garlic powder
1 tsp onion powder
1/2 cup Water
Instructions
Preheat oven to 450°F.
In a large bowl, add cauliflower florets, 2 tablespoons MCT oil, paprika, cumin, and red pepper flakes. Toss to coat.
Spread florets in a single layer on baking sheet and roast 18-20 minutes, stirring once halfway through.
Add roasted cauliflower to a food processor or blender with the remaining ingredients and blend until smooth. Add more water if needed to reach desired consistency.
Best served chilled.
Notes 1 serving = 1/2 cup vegetable