Roasted Red Pepper And Cauliflower Dip

• 6 cups chopped cauliflower (in roughly large bite-sized florets), stalks included (about 1 small head of cauliflower, minus the green core part)
• 2 red bell peppers, with seeds and stems removed, quartered
• 4 cloves garlic, peeled
• 1/4 cup olive oil, plus more as needed and for drizzling to serve
• 2 teaspoons kosher salt, plus a big pinch, plus more to taste
• 1/2 teaspoon white pepper, plus more to taste (you can substitute black or rainbow if you prefer)
• 2 tablespoons fresh-squeezed lemon juice, plus more to taste
• 1/3 cup tahini, well stirred
• 1 pinch cayenne pepper
• 3 tablespoons water, room temp
• 1 handful finely chopped herbs, toasted seeds, and/or crushed nuts to serve (optional)

1. Heat oven to 450u0b0F. Toss cauliflower, peppers, and garlic together with olive oil, salt, and pepper on a sheet-pan, and spread out into an even layer. Roast in oven for about 30 minutes, stirring once midway through, until the cauliflower is tender enough that you can squash a floret easily with the tines of a fork. Let cool for a few minutes.
2. In a food processor, combine roasted cauliflower, peppers, and garlic (scrape in any browned bits from the bottom of the pan!) with lemon juice, tahini, cayenne, and a big pinch of salt. Blend to combine until it's fully homogeneous, scraping down sides with a spatula midway through, about 3 minutes. Add the water, and blend for another couple of minutes, until it's smooth and light. Taste and adjust seasoning with additional salt, pepper, and lemon juice as needed.
3. To serve, transfer to a bowl and make a dramatic swooshy pattern on top. Drizzle with your favorite toppings. (Store for up to a week, covered, in the refrigerator.)

cauliflower, red bell peppers, garlic, olive oil, kosher salt, white pepper, freshsqueezed lemon juice, tahini, cayenne pepper, water, handful

Taken from food52.com/recipes/78111-roasted-red-pepper-and-cauliflower-dip (may not work)