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Pre-heat the oven to 450 degrees F.
Fill a large pot of water and season well with kosher salt and bring to a boil. Place the cauliflower in, cover and let cook for 6-8 minutes, depending on the size. Check to see if ready by poking the stem with a knife, and then remove the cauliflower and place on a sheet tray to steam dry for around 10 minutes.
Cover with extra virgin olive oil and season well with sea salt. Return to the oven and let roast for 45 minutes until charred and golden all over.
Remove from the oven and place on a serving plate. Finish with more extra virgin olive oil and a sprinkle of sea salt. Drizzle with garlicky tahini and enjoy.