1 1/2 pounds whole carrots (about 6 large carrots)
4 tablespoons olive oil, halved and divided
1/2 head of small cauliflower, roughly 2 1/2 cups
1/8 cup tahini
1/4 cup water
2 tablespoons lemon juice
1/2 teaspoons cumin
Instructions
Preheat the oven to 415 degrees.
Line the whole carrots and cauliflower florets on a large baking sheet and coat 2 tablespoons olive oil.
Cook for 45-55 minutes or until carrots and cauliflower are soft and slightly caramelized.
Place all remaining ingredients, the other 2 tablespoons of olive oil, and roasted vegetables in a blender or food processor and blend until smooth and creamy.