Pre-heat your oven to 450⁰ F.
Cut your cauliflower into small florets or slices and toss with 2 tablespoons of the
Spread out in an even layer o a lined baking tray and roast for 15 minutes, until softened
but not too browned. Cool for 5 minutes.
Place the cauliflower into your food processor and process until broken up.
Add the garlic, lemon juice, cumin, tahini and salt and process until smooth.
Now, this is the magic part. Drizzle the ice water in, a tablespoon at a time, and blend
for five minutes.
Stop and scrape down the sides occasionally and add another tablespoon of water where
The mixture will become smooth and silky.
Store in an airtight container in the fridge for up
to 1 week.