Spiced Cauliflower Dip with Rainbow Crudités - alive magazine

Ingredients

• 1 small head cauliflower, core removed and cut into florets (5 to 6 cups/1.25 to 1.5 L)
• 1/2 onion, sliced
• 2 garlic cloves, peeled
• 3 Tbsp (45 mL) extra-virgin olive oil, plus more for serving
• 1 tsp (5 mL) baharat spice blend or smoked paprika, plus more to garnish
• 1/2 tsp (2 mL) dried thyme
• 1/2 tsp (2 mL) kosher salt
• 3 Tbsp (45 mL) tahini
• 2 Tbsp (30 mL) lemon juice
• Water, as needed
• Colourful crudités such as radishes, mini cucumbers, heirloom carrots, and sugar snap peas, for serving