Easy to make and very good to eat
Toss 1 large head of cauliflower, cut into florets and slightly damp from rinsing, in plenty of olive oil, salt, and pepper. Roast the florets on a baking sheet at 450°F, covered tightly with foil, for about 12 minutes, until they begin to soften. Uncover
Step 1: Blend the cauliflower in a food processor with 2 tablespoons tahini, 1 tablespoon lemon juice and a pinch of Kosher salt and a small garlic clove (or enough to taste) blend and stream in 1 tablespoon extra-virgin olive oil. Scrape down the sides of the bowl as needed and blend until smooth. Adjust salt, pepper and lemon juice to taste. Blend in more olive oil or a splash of water for a thinner consistency.