Step 1

Preheat oven to 400 degrees.

Step 2

Toss cauliflower florets with olive oil. Bake in the oven for 35-45 minutes or until slightly browned and fork tender.

Step 3

Put roasted cauliflower, lemon juice, tahini, salt, pepper, cumin, paprika, and garlic in a food processor. Pulse. Drizzle in water slowly and pulse until you get a thick, smooth, dip-like consistency. Add more water, 1 teaspoon at a time as necessary.

Step 4

Put in a small serving bowl. Garnish with toasted sunflower seeds, a swirl of more olive oil and a dash of paprika, if desired. Serve on a platter with carrots, cucumbers, radishes, multi-colored peppers, kiwi, and cherry tomatoes.