Yield:  1-2 cups

1 Large head of cauliflower (preferably yellow, as the parsley will give it a lovely green color)

2-6 cloves of garlic (my garlic was quite strong so I only used 2)

2 TBSP Almond Butter

2 TBSP lemon juice

1/4 cup of olive oil

2 tsp ground cumin

1/4 cup fresh parsley leaves, finely chopped (I don't recommend using dried parsley, as the color change and taste from the fresh is so beautiful)

1/2 tsp of smoked paprika

Salt, to taste

Garnish with parsley, smoked paprika and olive oil

1.  Separate the cauliflower into florets, cutting away the center core.  Steam or microwave until very tender. 

2.  While the cauliflower is cooling, mince the garlic in a food processor. 

3.  Add the olive oil, nut butter, spices and lemon juice and puree well. 

4.  Add the cauliflower and puree until it is smooth.  Add more olive oil if needed to get the texture smooth. 

5.  Place in dish and drizzle with olive oil and sprinkle with more paprika and serve with veggies.