Preheat oven to 200 degrees, fan forced.
Wash and dry the cauliflower florets, and place into a medium sized baking dish.
Drizzle the florets with the 1T olive oil, stir well to coat, then bake for 10 minutes. Stir florets again and bake for a further 10 minutes. Remove from oven, cover baking tray with foil and allow the florets to cool.
Place garlic into TM bowl and chop 3 sec/speed 7.
Scrape down sides of TM bowl then add cauliflower, spinach, mint, tahini, lemon juice, olive oil, salt and freshly cracked pepper. Blend 10 sec/speed 5.
Scrape down sides of TM bowl and adjust flavour if desired by adding more salt, lemon juice and mint leaves to taste. Blend for a further 10 sec/speed 5, or until desired consistency is achieved. If you prefer a smoother hummus, blend on speed 6.
Serve topped with a drizzle of chilli oil, or sprinkled with dukkah, toasted pistachios or spices such as sumac or za’atar.
Keeps well in the fridge in an airtight container for a few days.