LEMON CAULIFLOWER DIP

by Janna Breslin

INGREDIENTS

4 tablespoons sesame seeds paste

1 cauliflower head, florets separated

1 small red bell pepper, chopped

5 tablespoons olive oil

4 tablespoons lemon juice

1 teaspoon garlic powder

Black pepper to taste

½ teaspoon cumin, ground

A pinch of paprika for serving

A pinch of sea salt

DIRECTIONS

Arrange the cauliflower and bell pepper pieces on a lined baking sheet, drizzle 1 tablespoon oil over them, toss to coat and bake in the oven at 400 degrees F for 40 minutes. Transfer the veggies to a blender, add sesame seeds paste, salt, pepper, the rest of the oil, garlic powder, cumin, lemon juice and blend until you obtain a paste.

NUTRITIONAL VALUE

Fat: 22.1 g

Carbs: 8 g

Protein: 3 g

Total Calories: 228 Calories

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