roast cauliflower at 425 degrees
4 cup cauliflower florets
2 Tbsp. olive oil
1 tsp. curry
1 can chickpeas, drained and rinsed
3 Tbsp. lemon juice
2 Tbsp. tahini
1 garlic clove
salt to taste
Toss the cauliflower florets with olive oil and curry.
Roast at 425 degrees for 20 minutes.
Puree with the chickpeas, and the remaining ingredients. Serve