1 cup cauliflower
2 tsp olive oil
2 cups cooked white beans or 1 can (19 0z) rinsed and drained
¼ cup water
3 cloves garlic, minced
1 tbsp tahini
1 tsp sea salt and ¼ tsp black pepper
Boil cauliflower for 15 minutes or until soft. Drain. In a bowl, mash cauliflower with oil. In a food processor, puree beans, water, garlic, tahini, salt and pepper to form thick paste. Transfer mixture to mashed potato and cauliflower bowl and mix until well combined. Serve hot or at room temperature.