1) Cook the Cauliflower by steaming or boiling until just tender; do not overcook. Drain and set aside.

2) Mix the garlic with the tahini, cumin and lemon juice. Season with salt, pepper andhot pepper sauce.At this point the mixture is a dense thick paste. Add a little water, tablespoon by tablespoon, until the mixture is creamy, then mix with the Cauliflower.

3) Cover and refrigerate until ready to serve. At serving time, garnish with a sprinkle of paprika, chopped parsley/cilantro and/or lemon wedges.

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