Name: Cauliflower Hummus Spread
Ingredients: 4 cups cauliflower; 1 tablespoon olive oil, plus more for serving; 2 1/2 tablespoons lemon juice; 4 tablespoons tahini; 1 teaspoon salt; A few grinds of pepper; 1/2 teaspoon cumin; 1/4 teaspoon paprika; 1 clove garlic, sliced; 1/4 cup of water; 1 tablespoon sunflower seeds, toasted (optional)

Ingredients

Scale

6 ounces fresh cranberries
1/2 cup of sugar
Zest and juice of 1 large orange (approximately 1/2 cup of juice)
3 tablespoons scallions (about 2-3), finely sliced, plus more for garnish
2 pinches of salt
1 6-ounce block of cream cheese

Instructions

Put cranberries, sugar, orange juice, zest, scallions, and salt in a saucepan over medium heat. Bring to boil, reduce to simmer and stir. Let simmer for about 5 minutes or just until the cranberries burst. Smash stubborn berries with the back of a wooden spoon.
Take off the heat and cool. (Note: Visually, we like to see big chunks of berries, but if you want more of a salsa-type consistency, feel free to pulse gently for a few seconds in a mini processor.) Taste. More salt? Season accordingly. Too sweet? Add a splash of vinegar.
Put cream cheese on a small serving plate or dish and cut a line down the middle. (This will help to let sauce sink in.) Pour cooled cranberry sauce over the cream cheese and sprinkle with more scallions. Serve with fruit—persimmons and pears work well—and cheese, crackers, olives, and breadsticks.