Roasted Red Pepper Cauliflower Dip

Ingredients

• 6 cups chopped cauliflower (in roughly large bite-sized florets), stalks included (about 1 small head of cauliflower, minus the green core part)
• 2 red bell peppers, with seeds and stems removed, quartered
• 4 cloves garlic, peeled
• 1/4 cup olive oil, plus more as needed and for drizzling to serve
• 2 teaspoons kosher salt, plus a big pinch, plus more to taste
• 1/2 teaspoon white pepper, plus more to taste (you can substitute black or rainbow if you prefer)
• 2 tablespoons fresh-squeezed lemon juice, plus more to taste
• 1/3 cup tahini, well stirred
• 1 pinch cayenne pepper
• 3 tablespoons water, room temp
• 1 handful finely chopped herbs, toasted seeds, and/or crushed nuts to serve (optional)

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