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Boil cauliflower until very tender when pierced with a fork, about 6 minutes.
Meanwhile, sprinkle garlic with 1 teaspoon salt and mash with the side of the knife until it forms a paste.
Set up food processor with steel blade attachment. Add cauliflower, bone broth powder and garlic salt and pulse several times to chop up the cauliflower.
Open lid and add the remaining ¾ teaspoon salt, tahini, olive oil and lemon. Cover and process.
Scrape sides and process until the cauliflower is ultra-smooth and the texture of soft hummus.
Transfer to a serving dish. Cover and refrigerate until cold and firmer, about 2 hours.
Drizzle with additional olive oil. Sprinkle with parsley and cauliflower bits before serving.