Cut the red, yellow and orange bell peppers into 1-inch strips and drizzle with olive oil and salt. Boil cauliflower for 5 minutes and strain. Use a hand blender to blend bell pepper, cauliflower, and garlic. Add pepper to taste and an extra pinch of salt. Finely chop chives and set aside.
Plating:
Serve mixture in a bowl. Add a drizzle of olive oil and garnish with dehydrated red bell pepper slice, chopped chives and black sesame seeds.
