1 head cauliflower
1 cup stock (chicken or vegetable)
2 Tsp Tahini (or unsweetened peanut or almond butter)
1 Tsp olive oil
Salt & pepper to taste

Combine cauliflower and stock in a medium saucepan, bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes. Transfer cauliflower to a blender using a slotted spoon. Add a few tablespoons of the cooking liquid and blend until smooth, about 15 to 20 seconds. Add tahini and olive oil, and blend 5 to 10 seconds more. Season with salt and pepper. Serve hot.

Note: Also makes a great soup. Just add 2 more cups of chicken stock.