Place the broken cauliflower florets in a small glass bowl. Add water. Cover with a plate or microwave-proof lid.
Microwave 10-15 minutes or until soft and tender.
Remove from the microwave, uncover and cool down 5 minutes - until all the steam has evaporated.
Place the soft cauliflower florets into a food processor with the S blade attachment.
Add the tahini, olive oil, salt, garlic cloves, and lemon juice.
Process on high speed for 1 minute or until it forms a very smooth and creamy white hummus.
Transfer into a dip serving bowl and use a spoon to create swirls on top.
Drizzle extra olive oil and add a sprinkle of smoked paprika.
Refrigerate at least one hour before serving.
Store: store up to 5 days in an airtight container in the fridgeHow to use it: Use as a dip for raw veggies or as a spread in a sandwich. Steaming cauliflower: I love my microwave, it's a fast way to steam veggie! But you can also steam the cauliflower in a steamer following your steamer instruction. I don't have a steamer so I go for the microwave. Roasting cauliflower: if you love roasted cauliflower flavor, go for it! Roast the florets in the oven for 20-30. Make sure you rub them with 2 tablespoons of olive oil. It will add a delicious roasted flavor to this dip!