1 head cauliflower, cut into florets
2 teaspoons olive oil
1 clove garlic, minced
¼ teaspoon salt
1 tablespoon tahini
2 tablespoons lemon juice
4 tablespoons water
Cook cauliflower in boiling salted water 5 minutes or until crisp-tender. Drain.
Heat oil in large skilled over medium-high heat. Saute garlic until golden, 1-2 minutes. Add rest of ingredients and stir well. Add cauliflower and stir until well combined.