1small head cauliflowercore removed and cut into florets (5 to 6 cups)
3Tbsp extra-virgin olive oilplus more for serving
1tspbaharat spice blend or smoked paprikaplus more to garnish
2Tbsp lemon juice
Colorful crudités such as radish mini cucumbers, heirloom carrots, and sugar snap peasfor serving
Preheat oven to 425 F.
On large rimmed baking sheet, toss cauliflower, onion, and garlic with olive oil, baharat spice, thyme, and salt. Roast for 35 to 40 minutes, until cauliflower is very tender and beginning to brown. Let cool for a few minutes.
To food processor fitted with metal blade, transfer cauliflower mixture and pulse to chop, then add tahini and lemon juice. Blend until smooth and creamy, scraping down sides as needed. If mixture is too thick, add water 1 Tbsp at a time, and blend again. Pour cauliflower dip into serving bowl, swoosh the top with a spoon, and then drizzle with additional olive oil and a little sprinkle of baharat and thyme. Serve surrounded by your crudités.
Per serving: 100 calories; 2 g protein; 8 g total fat (1 g sat. fat); 6 g total carbohydrates (2 g sugars, 2 g fiber); 174 mg sodium