Preheat oven to 425°F. Spread cauliflower and garlic onto a baking sheet and toss with olive oil.
Roast the cauliflower and garlic for 20 to 25 minutes or until tender. Allow to cool for 5 minutes.
Place cooked cauliflower, garlic, and remaining ingredients into a food processor. Process until smooth. Adjust seasonings to taste. Additional olive oil can be added if needed.
Place mixture into a shallow bowl to serve. Paprika and parsley can be sprinkled on for garnish. A little olive oil can also be drizzled on top. Serve with low carb vegetables and chips.
Before using the tahini, be sure to stir it well to blend in the oil that may have separated out.If the mixture is too thick, additional olive oil can be processed in.For larger heads of cauliflower, add in more tahini, lemon juice, salt, and cumin to taste.Cucumber slices, low carb tortilla chips, pork rinds, and celery sticks are great keto-friendly foods to serve with the hummus.