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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.
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