Bring about 2cm (1in) salted water to the boil in a medium saucepan. Chop cauli into bite sized chunks. Slice the stems.

Simmer cauli, covered for 10 minutes or until cauli is tender. Drain. Run some cold water into the saucepan to cool it down. Discard the water and return the warm cauliflower to the pan.

Add garlic, tahini and lemon juice. Puree with your stick blender until the texture is as smooth as you like. Taste and season generously with salt and more lemon if needed.