Dishing Up the Dirt Cauliflower Tahini Dip

15 minutes prep 30 minutes active cooking 45 minutes total
Makes 6 - 8 servings

Andrea Bemis and her husband started farming in the upper Hood River Valley near Parkdale in 2012.

In her spare time – between growing 6 acres of vegetables to supply Tumbleweed Farms CSA subscribers, a weekly farmers market, and restaurant kitchens – Andrea wrote a couple of cookbooks. And she had a baby.

Her newest, Local Dirt, offers stories and recipes about cooking with products grown and caught around the Pacific Northwest. Andrea’s recipes coax lots of flavor from a handful of ingredients, and her creative takes on traditional classics make the familiar seem new.

Photo via @andreabemis

What You'll Need


For the shopping list

  • 1 head cauliflower, chopped, stem and leaves included
  • 3-4 cloves of garlic
  • 2 teaspoons of cumin
  • 1 teaspoon of black pepper, freshly ground
  • 1 lemon, zest and juice
  • Chopped parsley or mint for garnish

From our shop

1/2 cup of  Tahini
$11.00– Seattle - Washington
Out of stock

2 tablespoons of  Preserved Lemon Paste
$19.00– Brooklyn - New York
1/2 teaspoon of  Silk Chili
$10.00– Kahramanmaras - Turkey
Out of stock

4 tablespoons of  Madre Terra
$25.00– Sicily - Italy
To taste  Italian Fine Sea Salt
$7.00– Trapani - Sicily


From the kitchen

  • 1 Food Processor
  • 1 Chef's Knife
  • 1 Cutting Board
  • Measuring Cups
  • Measuring Spoons

"This simple spread combines one of our favorite things, roasted cauliflower, with the flavors of the Levant."

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll have to do

Step 1

Coarsely chop the cauliflower into pieces about 3/4 inch thick. Spread onto a sheet pan, drizzle with olive oil, and roast at 400F until lightly browned, about 20 minutes.

Step 2

Peel the garlic cloves, and combine with other ingredients in a food processor, blitz until smooth. Taste and add salt if needed.

Step 3

Spread onto a plate, top with chopped herbs, and drizzle with olive oil.

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