Ingredients
1largehead cauliflowercut into roughly bite-sized florets
2tbspolive oilextra-virgin
1tspwhole cumin seeds
Saltto taste
Black pepperto taste
2clovesgarlic
½cupwalnuts
4red bell peppersroasted
½cupbasilfresh (optional)
½cupGreat Northern beanscooked (optional)
¼cupolive oil
Sea saltto taste
Black pepperfreshly ground, to taste
Preparation
Preheat the oven to 425 degrees F. Toss cauliflower florets with olive oil and spices.
Spread the mixture evenly in a single layer on a large baking sheet.
Roast, flipping halfway, for about 25 to 30 minutes, until the edges of the cauliflower are toasty and starting to caramelize.
In a food processor, pulse the garlic until finely chopped. Add the walnuts to the food processor and pulse a few more times to break up any large pieces.
Add the roasted red peppers, basil, and beans.
Process, streaming in the oil, until all the ingredients are well combined and as coarse or as smooth as desired.
Season with salt and pepper to taste. Serve and enjoy!
