1. Heat oven to 400°F.
2. Cover baking sheet with foil; spray with cooking spray. Toss cauliflower with 2 tsp. oil; spread onto prepared baking sheet.
3. Bake 15 to 18 min. or until tender, stirring after 9 min. Cool 15 min.
4. Reserve 1 tsp. hot pepper sauce and 1 tsp. of the remaining oil for later use. Place cauliflower in food processor or blender container. Add tahini, garlic powder, and remaining hot pepper sauce and oil; process until smooth.
5. Refrigerate 1 hour.
6. Spoon cauliflower mixture into serving bowl; top with cheese. Drizzle with reserved hot pepper sauce and oil.
7. Serve with WHEAT THINS.
- 11 g Total fat
- 1.5 g Saturated fat
- 0 g Trans fat
- 0 mg Cholesterol
- 340 mg Sodium
- 25 g Carbohydrate
- 4 g Dietary fiber
- 5 g Total sugars
- 4 g Added sugars
- 4 g Protein
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Nutritional Information
- 11 g Total fat
- 1.5 g Saturated fat
- 0 g Trans fat
- 0 mg Cholesterol
- 340 mg Sodium
- 25 g Carbohydrate
- 4 g Dietary fiber
- 5 g Total sugars
- 4 g Added sugars
- 4 g Protein
Directions
1. Heat oven to 400°F.
2. Cover baking sheet with foil; spray with cooking spray. Toss cauliflower with 2 tsp. oil; spread onto prepared baking sheet.
3. Bake 15 to 18 min. or until tender, stirring after 9 min. Cool 15 min.
4. Reserve 1 tsp. hot pepper sauce and 1 tsp. of the remaining oil for later use. Place cauliflower in food processor or blender container. Add tahini, garlic powder, and remaining hot pepper sauce and oil; process until smooth.
5. Refrigerate 1 hour.
6. Spoon cauliflower mixture into serving bowl; top with cheese. Drizzle with reserved hot pepper sauce and oil.
7. Serve with WHEAT THINS.