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Remove the leaves from the cauliflower and trim the stem. Place in a pot of salted boiling water and parboil for 3-5 minutes. Allow to steam dry for 10-15 minutes, then pat off excess moisture with a kitchen towel.
Melt 100g of butter in a saucepan until foaming and browning. Add 1 tsp each of smoked paprika, ground cumin, dried oregano, garlic powder and turmeric, seasoning with pepper. Stir to infuse.
Carefully brush the cauliflower all over with butter so it is well covered top and bottom, then place on a baking tray in a pre-heated oven at 200 degrees Celsius for 20 minutes. After 20 minutes, brush again, baste with more butter, and cook for a further 20-30 minutes, or until golden, browned and tender.
In the same water you boiled the cauliflower in, blanch the cauliflower leaves until tender and green. Place in a blender with fresh herbs, nutritional yeast (optional), toasted nuts, lemon juice, olive oil and blend. Loosen with a splash of water if required, then mix in the yoghurt and tahini. Season to taste with salt and pepper.
Spread the green tahini sauce on a plate, place the cauliflower in the middle, then drizzle over more of the melted butter, some fresh mint, pomegranate seeds, toasted nuts, then serve with salad and flatbreads.