INGREDIENTS
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4 cups coarsely chopped cauliflower (about 1 small cauliflower)
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1 small clove garlic, smashed
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1/3 cup well-stirred tahini
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3 tablespoons olive oil
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2 tablespoons freshly squeezed lemon juice
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1 teaspoon kosher salt
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Scant 1/4 teaspoon cayenne pepper
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3/4 cup tightly packed fresh cilantro leaves