T7X Magazine
This recipe is a great dip for tortilla chips, crackers and veggies. The tahini gives it a creamy texture and the pinch of sumac brightens up the flavours of both the cauliflower and pepper.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at t7xmagazine.com.
Cooking tools:
- Food processor
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Plastic wrap
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- ½ head of cauliflower, roughly cut into large florets
- 1 red pepper, cut into quarters
- ¼ c. olive oil, divided
- ¼ c. tahini
- ½ tsp. kosher salt (possibly a bit more at the end for taste!)
- ½ tsp. black pepper pinch of sumac
- 1 tbsp. chopped cilantro
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