Cook the cauliflower by steaming or boiling until just tender; do not overcook! Drain and set aside.

Mix the garlic with the tahini, cumin and lemon juice. Season with salt, pepper and hot pepper sauce.

At this point the mixture is a dense thick paste. Add a little water, tablespoon by tablespoon, until the mixture is creamy, then mix with the cauliflower.

Cover and refrigerate until ready to serve.

At serving time, garnish with a sprinkle of paprika, chopped parsley/cilantro and/or lemon wedges.