This dip is creamy and full of fall flavors. I prefer dips with no garbanzos because personally I do not do well with them because of the lectins. One you get the base of this down try adding your favorite herbs and spices.
1 head, 2 cups cauliflower florets, roughly chopped
1 head garlic, top cut off and wrapped in foil
1/4 cup avocado oil
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cumin to taste
1/4 teaspoon cayenne pepper or sub a roasted jalepeno
3 tablespoons pepitas or pumpkin seeds, soaked 30 minutes in warm water
1/4 cup tablespoons parsley, chopped
sea salt to taste
Preheat oven to 450 degrees.
Toss cauliflower in avocado oil and spread on a baking sheet with garlic. Cook for 25minutes flipping halfway through. Set aside to cool
When cool enough to handle, squeeze roasted garlic out of the top where you cut it open.
In a blender or food processor, pulse to combine the cauliflower and garlic, soaked pepitas, lemon juice, nutmeg, cumin and cayenne pepper to taste. With food processor running, drizzle in almost all the avocado oil (save some for topping).
Taste and add additional sea salt, pepper, and lemon juice as needed to your desired taste.
Scoop dip into a bowl, drizzle with remaining teaspoon oil, minced parsley, and salt.