Here's the recipe!
3 tablespoons of olive oil
1 medium white onion, diced
1kg (1 medium) cauliflower, cut into 1cm cubes
5 and a half cups of chicken broth (yeah, I ignored this bit and used veg stock)
1and a half tablespoons of tahini
heat the olive oil, add the onion and saute until softened but not coloured, 5 to 7 minutes.
add the cauliflower and stir to coat. Add half a cup of stock, cover and steam for 20 minutes, stirring once at the halfway point.
add the remaining broth, bring to the boil, lower heat and simmer for 5 to 10 minutes, until the cauliflower is tender. Elizbeth says not to overcook because it can get stinky.
blend until smooth, stir in to the tahini.
serve sprinkled with poppy seeds.
Elizabeth does not mention salt and pepper... but I added some at the end.
ah. yum. I had two bowls straight off.