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Preheat the oven to 200C (fan 180C).
Remove the large outer leaves from the cauliflower. Chop into bite-sized florets, including the stalk.
Place on a large oven tray, add the olive oil, spices and season well. Toss to combine then spread out in a single layer. Roast for 15 minutes, then flip the cauliflower and cook for a further 10 minutes until golden. Tip onto a shallow serving dish to cool a little.
Slice the dates, toast the sesame seeds and chop the herbs.
Make the tahini dressing. Combine the tahini, ginger, lemon juice, and garlic in a small bowl. Add the water a tablespoon at a time, stirring as it initially feels as if it will seize until it miraculously comes together into a smooth and creamy sauce. Season with salt and add chilli sauce to taste - or not.
Once the cauliflower is warm, scatter over the dates, sesame seeds, and herbs. Drizzle over half of the dressing, serving with extra on the side.