Instructions

1. Preheat the oven to 400F. Place the cauliflower florets on a parchment lined baking sheet. Pour 1 teaspoon of olive oil on top and season with sea salt and pepper. Take the garlic head and cut off the top so that the heads of each clove are exposed. Drizzle with the other teaspoon of olive oil and wrap in tinfoil. Place on the baking sheet with the cauliflower and put in oven and bake for about 30 minutes, or until the cauliflower is soft, then remove and allow to cool.
2. Remove the garlic cloves from the paper and place in a high speed blender along with the cauliflower, 2 tablespoons olive oil, tahini, lemon juice , cumin, 1 tablespoon of water, and sea salt and pepper. Blend until creamy. Add the remaining 2 tablespoons of the olive oil and taste. If a thinner consistency is desired, add more water. Adjust seasoning as necessary.
3. Place the pine nuts, kale, parsley, mint, garlic, lemon juice, and half the olive oil in the cleaned out high speed blender or food processor. Blend the mixture while adding the remaining olive oil until desired consistency is reached.
4. Take the cauliflower hummus and put in a bowl and top or swirl the kale pesto through (you may have extra pesto leftover). Serve with carrots, celery, gluten free crackers, or a spoon!