Preheat the oven to 200°C (180°C fan).

Arrange the 400 g (14 oz) cauliflower florets in a single layer on a baking tray. Drizzle with 1 tablespoon of the extra virgin olive oil and sprinkle the 1/3 teaspoon flaked sea salt evenly over the florets.

Roast for about 25 minutes, or until the cauliflower is golden and tender. Remove from the oven and allow the cauliflower to cool completely.

While the cauliflower cools, zest ½ lemon and juice the whole lemon. Mince the garlic clove.

Place the cooled cauliflower, 1/4 cup (60 g) tahini, 1 tablespoon extra virgin olive oil, the lemon juice and lemon zest, and the minced garlic into a high-speed blender or food processor.

Add water up to 8 tablespoons in 1-tablespoon increments, blending between additions, until the hummus reaches your desired thinness.

Blend until smooth and creamy, scraping down the sides as needed. This may take a couple of minutes; longer blending will yield a smoother texture. Taste and adjust seasoning if desired.

Transfer to a serving bowl, drizzle with the remaining 1 tablespoon extra virgin olive oil, and finish with a pinch of paprika. Serve.