Steam (covered), till tender:
– 2 cups cauliflower florets
Drain, then cool completely.
Using hand-blender, purée cauliflower, along with:
– 1 1/2 T. tahini
– 1 T. light-colour miso (known as shiro, or white; or brown rice miso)
– 1 1/2 T. rice vinegar (or apple cider vinegar, or fresh lemon juice)
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