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Preheat the oven to 220?C/fan 200?C/gas mark 7. Roughly chop your cauliflower.
Put the nuts onto a baking tray and roast for 5–8 minutes or until lightly browned. Remove from the oven and lightly crush with a rolling pin or in a small food-processor. Keep them fairly chunky.
Dry fry the sesame seeds in a large frying pan until golden, pour onto a plate and set aside.
Put 3 tablespoons of the oil into the same pan and heat over a medium heat.
Add the spring onions, cauliflower and salt and pepper, and sauté with a splash of water with the lid on for 5 minutes or until the cauliflower is just tender. Give the pan a shake frequently.
Remove the lid and allow any water to evaporate. Add the garlic and chilli, stir through and let them sizzle for a couple of minutes. Add the cumin and stir through.
Warm the milk and tahini together in a microwave or a small pan over a medium heat, whisking until smooth. Pour this over the cauliflower in the pan and stir through.
Transfer to a warm serving dish or leave in the pan decorated with the nuts, a swirl of the remaining oil, the coriander and sesame seeds.