Process

1. Preheat oven to 425°F.

2. Cut 1 head cauliflower into florets; combine with onion and olive oil on a large rimmed baking sheet, season with salt and pepper. Roast, tossing occasionally 15 to 20 minutes or until almost tender. Sprinkle with Parmesan cheese and pine nuts, stir to combine, and roast until cauliflower is tender, 5-10 minutes longer. Serve immediately.

How to Prepare

1. Place pine nuts in a dry skillet over medium-low heat, tossing frequently until lightly toasted (about 2-3 minutes). Set aside.

2. Place the garbanzo beans, tahini, lemon juice, salt, garlic and hot sauce (if desired) in a food processor. Blend until smooth, adding water as needed until reaching the desired consistency. Transfer mixture into a serving bowl.

3. Drizzle olive oil over the mixture. Sprinkle with toasted pine nuts, a pinch of paprika and parsley. Serve with fresh vegetables (cucumber rounds, red peppers, grape tomatoes, carrots) and/or toasted pita bread.