Trim the base of the cauliflower
Parboil the cauliflower for 5-7 minutes
Place on parchment paper
Rub generously with olive oil and salt
Roast at 425°F for 45-60 minutes, turning once, until deeply golden and fork-tender
Whisk tahini and lemon juice together
Slowly add warm water until smooth and pourable
Season the sauce to taste with salt and adjust lemon juice as needed
Finish with fresh parsley and serve warm
