Preheat the oven to 400°F (200°C).

Prep the Garlic: To prepare the garlic for roasting, start by slicing off the top of the whole garlic head to expose the cloves. Instead of using foil place the garlic head on a small sheet of parchment paper and give it a delightful drizzle of olive oil. Next, wrap the parchment paper around the garlic, creating a neat packet. To keep everything in place, tie the packet securely with twine. This method ensures that the garlic roasts beautifully without the need for foil.

Prep the Cauliflower: Remove the leaves and stem from the purple cauliflower head. Cut it into florets and place them on a separate baking sheet lined with parchment paper.

Drizzle the cauliflower florets with olive oil and sprinkle with salt and pepper. Toss to coat evenly.

Place garlic packet on same baking sheet as the cauliflower.

Roast the Veggies: Place both the garlic packet and the cauliflower florets in the preheated oven. Roast the garlic for about 30-35 minutes, or until the cloves are soft and golden. Roast the cauliflower for about 20-25 minutes, or until tender. Remove from the oven and let them cool slightly.

Make the Hummus: Squeeze the roasted garlic cloves out of their skins and transfer them to a food processor. Add the roasted purple cauliflower florets, tahini, fresh lemon juice, cumin and olive oil.

Process the mixture until smooth and creamy. If needed, add a little water, one tablespoon at a time, to achieve the desired consistency.

Season to taste with salt and pepper.

Transfer the purple cauliflower hummus to a serving bowl. Drizzle with olive oil and sprinkle with parsley, sesame seeds and pine nuts for garnish.

Serve with warm pita bread, pita chips, crackers or fresh vegetable sticks. Enjoy the unique flavors and vibrant colors of this delicious dip!