Instructions

1. Steam cauliflower florets just until fork-tender, 2-3 minutes (over-cooking can cause cauliflower to become bitter, so rather undercook than overcook!).
2. Tip steamed cauliflower into the bowl of a food processor (if using a larger Kenwood processor, fit with the 1.5l mini bowl and blade).
3. Add the clove of garlic, tahini, 3 tbsp lemon juice and 2 tbsp water. Process until mixture is smooth (scrape down the sides of the bowl from time to time to make sure everything is well blended). If mixture is still too thick, add another 1 tbsp each of lemon juice and water. Process again.
4. Add the olive oil and a pinch of salt, then blitz until mixed through. Taste and add more salt if needed. (Olive oil can become bitter when overly processed, so adding it at the end once you’re happy with the texture is key.)