Spicy Cauliflower Tahini Dip
2 heads cauliflower, cut into small florets
1 tsp seasoned salt, more for later
2 tsp smoked paprika
1 1/2 tsp cayenne pepper
1 tsp turmeric powder
1 tsp ground corriander
4 tbsp olive oil, more if needed
1–2 garlic cloves, chopped
1/3 cup plain yogurt
1/3 cup lime juice
3 tbsp tahini paste
handful of chopped fresh parsley to garnish
Preheat the oven to 450 degrees F.
Place the cauliflower florets on a large, lightly oiled baking sheet. In a small bowl, mix the spices. Toss the cauliflower with the spices and the olive oil until well-coated. If needed, add more olive oil, and toss again.
Be sure to spread the cauliflower florets on the baking sheet in one layer. Roast in the 450 degrees F heated oven for 45 minutes; turn the florets over midway through roasting. When the cauliflower is tender and nicely browned in some parts, remove from the oven and let cool briefly.
Place about 2/3 of the roasted cauliflower in the bowl of a food processor (you will use the rest later). Add the garlic, yogurt, lime juice, tahini paste and a pinch more seasoned salt. Blend until smooth. Test and season accordingly. If the dip is too thick, add very little water and blend again until you achieve desired consistency.
Transfer the roasted cauliflower tahini dip into a serving bowl and drizzle a generous amount of olive oil. Top with the remaining roasted cauliflower and the fresh parsley.
Cover and refrigerate the dip. Remove from the fridge about 10 minutes or so before serving. Serve with pita bread or chips.