This dip is for garlic lovers. Toum is usually made with a lot of oil, but I make it with pureed cauliflower or silken tofu with great results. I often serve it with my Ginger Tamari Baked Jackfruit or Tofu, and I make sure that I am not having company that day.

Yield:2 ½ cups

Ingredients

1 cup garlic cloves 

¼ cup lemon juice

1 teaspoon salt

2 cups steamed cauliflower florets or extra firm silken tofu

Directions

1. Combine all ingredients in the bowl of a blender and process until smooth and creamy. 
2. Store refrigerated in an airtight container for up to 5 days.