Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper.
Wash and chop the cauliflower into bite-sized pieces. Dry with a towel and then lay flat on the baking tray. Drizzle with avocado oil. Place in the oven and roast for 25 minutes or until soft.
Let the cauliflower cool.
In a high-speed blender or a food processor, combine the cauliflower, olive oil, tahini, garlic cloves, lemon juice, sea salt, and cumin. If it is too thick, you can add water to thin. Blend on high for a couple of minutes until smooth. Pour into a bowl.
Top with paprika, dill, red pepper flakes and additional olive oil.
Enjoy with gluten-free crackers!
