4 cups (1 litre) cauliflower cut into florets

1 cup (250 ml) canned chickpeas, rinsed and drained

1 onion, thinly sliced

6 cloves garlic, peeled

2 tablespoons (30 ml) butter

1 teaspoon (5 ml) turmeric

1 tablespoon (15 ml) honey

Salt and pepper

In a steamer over a saucepan of boiling water, combine the cauliflower, chickpeas, onion, and garlic. Cover and cook for about 25 minutes or until the cauliflower is tender. In a food processor, purée the vegetables with the remaining ingredients until smooth. Season with salt and pepper.

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