1 large head of cauliflower, cut into florets
1/4 c. olive oil, divided
kosher salt
Freshly ground black pepper
1/4 c. tahini
2 tbsp. lemon juice
1 tbsp. honey
1 clove garlic, minced
1 tbsp. chopped parsley
small pinch of cayenne pepper

Preheat oven to 425°. On a large baking sheet, toss cauliflower with oil and season with salt and pepper. Bake for 20 to 25 minutes, until the cauliflower is very tender. Let cool slightly.

Combine roasted cauliflower, tahini, lemon juice, honey, and garlic in a large food processor fitted with a steel blade attachment. Process until almost smooth. Check for seasoning then season to taste with salt and pepper. Gradually add oil, a tablespoon at a time, until you reach the desired consistency.

Transfer to a shallow serving bowl. Sprinkle with parsley and cayenne. Drizzle with olive oil, if desired. Serve with pita chips.