We all love cauliflower at this point, don’t we? It has certainly come a long way. We’ve tried it as rice, couscous, pizza crust, and cake. We regularly blend it into a mashed potato substitute and roast it until it becomes nutty and sweet — no longer over-steamed and scarred with an overwhelming cabbagey taste. We are eating it tossed with grains, featuring it in salads, and treating it like a steak.
But, my friends, have you combined it with tahini, garlic, and lemon to make a silky hummus-like puree? It’s my humble addition to the cauliflower craze, and one of my favorite ways to prepare cauliflower. (It just might replace each and every spread you’ve ever made.)