Garlic and cauliflower hummus

Break the cauliflower (1 head) into florets and boil in salted water for 7–8 minutes until tender.

Cut off the top of the garlic (1 head) without damaging the cloves. Place coconut oil (1 tbsp) on top. Bake for 30 minutes at 150 °C until the garlic is soft.

Cool the garlic and peel the cloves from the skin.

In a blender, combine the cauliflower, garlic, olive oil or avocado oil (70–80 ml), and salt to taste. Blend until smooth and creamy.