• C3 cups cauliflower florets (fresh or frozen)
  • ⅛ cup water (2-3 tbsp)
  • 5 tbsp olive oil, separated
  • 1½ tsp sea salt
  • 3 garlic cloves, separated
  • ¼ cup tahini
  • 2 tbsp lemon juice
  • 1 tsp cumin
  • More water as needed
  • (optional: sesame seeds for garnish)

Steam the cauliflower until it’s soft: you can do this in a microwave or in a steamer on a stovetop. Stovetop: Place the cauliflower, water, 2 tbsp of olive oil, 1 tsp sea salt, and 2 whole garlic cloves in covered pan on low heat and cook for about 15 minutes, stirring/checking frequently. Microwave: place the same ingredients in a covered dish and microwave 10-12 minutes.

Next, place the softened cauliflower in a high-speed blender and add the tahini paste, 1 garlic clove, tahini, 2-3 tbsp olive oil, ½ tsp sea salt and lemon juice. Blend until it reaches the texture of hummus. You might have to scrape the sides to incorporate all the cauliflower. If it’s too thick, add a little more water. Taste and adjust the seasonings as needed.

Place in a bowl and, if desired, drizzle a little more olive oil over the top and sprinkle with sesame seeds.