Grams change with the number of servings; the carbs in each serving stay the same.

Heat the oven to 375 °F (190 °C).

Cut the cauliflower into small florets, toss them with the avocado oil and spread them on a baking tray.

Roast for 40 minutes, turning them halfway through. Let them cool.

Put the cauliflower, garlic, tahini and lemon juice in a blender, add a pinch of salt and blend until smooth.

Keep it in a sealed container in the fridge and use it within a week.