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Add about 4 cups of water and about 1 teaspoon of salt to a large stockpot and bring it to a steady boil.
Trim the bottom of the cauliflower so it is flat and the cauliflower can stand on a plate.
Place the cauliflower in the boiling water and cover it. Cook for about 10 minutes or closer to 15 minutes if it's a large cauliflower.
While the cauliflower is boiling, preheat your oven to 450℉ and prepare a baking sheet with a baking mat or foil.
When done, remove the cauliflower from the water and let any excess water drain on a plate.
Place the cauliflower on the baking sheet, rub with olive oil and sprinkle salt over it. Bake for 30 minutes or until it's as tender as you like. You want it sliceable.
Blend all the salad ingredients in a large bowl.
Add all the ingredients to a blender and pulse to mix.
It's best when creamy and a bit runny. If it's too thick add a bit more water. If it's too thin, add a bit more tahini.