Steam 4 cups cauliflower florets in a steamer basket over a pot of simmering water, covered, until crisp-tender (8 minutes). Add 2 cups spinach leaves and steam about 2 min. Puree veggies in a food processor with 2 Tbsp each of tahini and fresh lemon juice, 3 Tbsp olive oil, 1 coarsely chopped garlic clove, salt and pepper, till smooth.
Serve warm or at room temp with pita bread or crisps.
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