Hummus has blown-up in recent years. What used to be defined and made only with chickpeas and tahini, has grown to embrace a myriad of vegetables and flavors. Twenty years ago, I never thought I would be eating ‘chocolate hummus’—and it’s delicious, BTW. So why cauliflower? It does seem like such a winter vegetable; smooth cauliflower soup recipes abound in January and February. But it’s being sold in the farmers’ markets now! And I know that long, slow cooking, will turn it into a sweet and delicious puree. The cashew crema is the substitute for the ubiquitous tahini. It is creamy, rich and smooth and adds a subtle, nutty background flavor. It’s simple to make, just soak unroasted and unsalted cashews overnight, drain, rinse and puree to a smooth nut-cream. And any leftovers can be saved to add to pasta dishes or used as a vegan-cream sauce.