YIELD: Makes 2 cups.
1 head cauliflower, broken into small florets (about 6 cups)
1 clove garlic, halved
2 tablespoons extra-virgin olive oil, divided
1/4 cup tahini
4 pitted Kalamata olives
2 tablespoons lemon juice
1/4 teaspoon hot paprika
2 tablespoons warm water
Preheat the oven to 425°F. Place cauliflower and garlic on a large rimmed baking sheet and drizzle with 1 tablespoon of the oil. Toss to coat and spread in a single layer. Roast, stirring once, until cauliflower is browned and tender, 30 to 35 minutes. Transfer to a food processor.
Add remaining 1 tablespoon oil, tahini, olives, lemon juice and paprika and process until smooth, adding warm water as needed to achieve the desired consistency. Transfer to an airtight container and refrigerate for up to 5 days.
SOURCE: Whole Foods Market