Purple Hummus

1 head purple cauliflower
1/3 cup tahini
1/4 cup extra virgin olive oil
juice of 2 lemons
1 large clove garlic, minced
1/2 tsp cumin
1/2 tsp Celtic sea salt
smoked paprika
fresh parsley

Place a steamer basket in a saucepan and fill halfway with water. Bring to a boil. Cut cauliflower into florets and steam in a steamer basket until soft. Drain and allow to cool. Place cooled cauliflower in a high-speed blender or food processor, along wth tahini, lemon juice, garlic and seasonings. Add in olive oil slowly, as machine is running. Serve garnished with smoked paprika and fresh parsley.