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Preheat the oven to 425F (convection if possible) or use an Air fryer at 390F
Make the quick pickled onions and place them in the fridge.
Cut the cauliflower into small florets, place in a large bowl and toss with the oil. Add the smoked paprika, cumin seeds, sesame seeds, granulated garlic powder, cayenne salt and pepper and toss to coat well. Add enough oil so that the spices stick.
Bake. Air fryer: toss the cauliflower every 5 minutes, until tender and crispy, roughly 12-15 minutes. (Oven: Place on a parchment-lined sheet pan in the oven and bake for 20-25 minutes; string halfway through until tender and crisp.)
Yogurt Tahini Sauce. While this is baking, whisk together the yogurt tahini sauce ingredeints together in a medium bowl until smooth. Save the zest of the lemon for garnish. Adjust salt and lemon to taste.
Spread the yogurt tahini sauce on a large plate or platter. Pile the crispy cauliflower over the sauce. Garnish with pickled onions, parsley, lemon zest, chili flakes, or sumac. Sprinkle with pinenuts, almonds, sliced piquant peppers, arugula, or sliced cherry tomatoes if you like.