1 medium head of cauliflower
4 tbsp extra virgin olive oil
1/2 cup tahini
2 large cloves of garlic
1/3 cup lemon juice
1 tsp sea salt
1/2 tsp ground black pepper
Chopped fresh parsley to taste, optional
1 tbsp sunflower seeds, optional
Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
Remove the florets from the cauliflower and place in a large bowl. Add 2 tbsp of the olive oil, toss to coat, then pour the florets onto the baking sheet. Roast for 20 minutes.
In a food processor, combine the roasted cauliflower, tahini, remaining 2 tbsp of olive oil, garlic, lemon juice, sea salt, and pepper and process until smooth.
Pour the hummus into an airtight container and place in the refrigerator until cold.
Serve with an additional drizzle of olive oil on top and parsley/seeds if used.