(Haz clic aquí para español)

Nico and I have very different, but wonderfully complementary culinary styles: Nico is inventive, ambitious and patient; I [Hilary], on the other hand, am oriented toward the simple, accessible and quick. This recipe certainly falls in the latter categories. It’s quite basic and entirely delicious. Cauliflower pureé makes a great mashed potato substitute, but it can also be served as a hummus-style dip. If you’re really on your game, the whole thing can be done in about 30 minutes.



  • 1 head of cauliflower
  • 1 head of garlic
  • 1 lime (or lemon)
  • 3 tablespoons tahini (or to taste)
  • 3 tablespoons olive oil
  • 1 pinch salt (or to taste)
  • 1 pinch ground black pepper
  • 1 pinch paprika
  1. Wash your head of cauliflower, and cut it into  finger-size pieces. Boil the chopped cauliflower on high until soft, 15-20 minutes or so.


2. While the cauliflower boils, peel and dice the garlic.


3. Once soft, strain the cauliflower and let it cool for a minute or two before placing it in your food processor (or crappy blender, in my case). Add the diced garlic, olive oil and tahini. The texture is up to you–you can blend it until it’s super smooth, or leave it a little lumpy, which is my preference.


4. Pour the pureé into a large bowl, scraping what sticks to the food processor out with a spatula. Squeeze in the lime, and add in the salt, pepper and paprika. Enjoy!