Peel a squash, grate it and boil it in cold water with a pinch of salt. When the cauliflower is cooked, drain it and leave it to cool in a strainer. Finely chop with a knife or food processor. Add finely chopped onion, crushed garlic, juice of 1/2 lemon, salt and freshly ground pepper. Add oil in the rain and mix well. Serve with toast.
Optionally you can add mayonnaise made from a well boiled potato and mixed with 1 teaspoon mustard, 30 ml of mineral water and 30 ml of oil.