Makes about 1-1/2 cups

1 head Carnival® multi-colored cauliflower, cut into florets
4 tablespoons olive oil, divided
3 tablespoons tahini
3 tablespoons water
1 tablespoon lemon juice
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon salt

Preheat the oven to 400 degrees F. Place Carnival® multi-colored cauliflower florets on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat. Roast for 20 minutes.

Place cauliflower in a food processor. Add tahini, the remaining 3 tablespoons olive oil, the water, lemon juice, garlic, cumin, and salt. Process until smooth and creamy.

Refrigerate until ready to serve.

Test Kitchen Note: We like to top this off with chopped parsley and crushed black pepper. It not only makes them look special but it add a nice zing to the flavor.