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Pre-heat the oven to 200°C
Fill a large pot of water and season well with salt and bring to a boil
Place the cauliflower in, cover and let cook for 6-8 minutes
Check if ready by poking the stem with a knife
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
Make the garlicky yoghurt by mixing 4 heaped tablespoons greek yogurt, 1 crushed garlic clove, and juice of ¼ lemon
Make the chimichurri by mixing together shallot, red chili pepper, garlic cloves, red wine vinegar, salt, red pepper flakes, coriander, parsley, and extra-virgin olive oil
Spoon garlicky yoghurt onto a serving plate and place the cauliflower on top
Drizzle with tahini and chimichurri
Cut into wedges and enjoy