Golden Baked Cauliflower Dip

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

Place the cauliflower florets on the prepared baking sheet. Drizzle the florets with 2 tablespoons of extra virgin olive oil and then season them with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Toss the florets until they are fully coated and spread them out in a single layer.

Bake the cauliflower florets for 20 minutes until they are tender and lightly browned. Allow the florets to cool for a few minutes.

Put the cooled roasted cauliflower, tahini, minced garlic cloves, 1 1/2 tablespoons of extra virgin olive oil, water, lemon juice, 1/2 teaspoon of kosher salt, and ground cumin in a food processor. Blend until the mixture is smooth, adding more water if necessary to achieve a creamy dip consistency.

Scoop out your creamy cauliflower dip and transfer it into a serving bowl. Drizzle the top with 1 tablespoon of extra virgin olive oil and sprinkle with sunflower seeds and red pepper flakes to garnish. Serve with your favorite fresh vegetables or crispy crackers, and enjoy!