This dish is a show-stopping variation of one of my favourite every day recipes (you can find it here). I love to serve this when friends come over as it looks so beautiful on the table, and tastes as good as it looks!

Ingredients

1 Cauliflower, washed with leaves removed
1 small bunch flat leaf parsley, chopped
I pomegranate, de-seeded

Sauce:

3/4 cup tahini
Juice of 3 lemons (add more if your sauce is too thick!)
Four cloves garlic, minced (if you love garlic, add more!)
1/2 teaspoon honey or maple syrup*
Salt and pepper, to taste

Method

Sauce:

Combine tahini, lemon juice, honey/maple syrup and minced garlic in a bowl
Whisk until it becomes a smooth sauce. It may take a few minutes, and at one point you will want to give up because it splits: don't give up! Show that sauce who's boss, keep whisking, and you will be rewarded with the most delicious sauce evah!!!
Season with salt and pepper to taste.

Cauliflower:

Chop base of cauliflower so that it sits flat
Place in a baking tray, cover with foil and cook in a pre-heated oven (180 degrees celsius) for 45-60 minutes. Cooking time will depend on the size of your cauliflower. 
Remove baking tray from oven and remove foil.
Cover cauliflower with 1/2-3/4 of the tahini sauce. Sprinkle with salt and pepper and return - uncovered - to oven for a further 20-30 minutes.
Keep a watchful eye on the cauliflower and remove it from the oven when it is golden brown

To serve:

Place on serving platter and sprinkle with parsley and pomegranate seeds.
Serve drizzled with the remaining Tahini Sauce.

Enjoy!

* I use unhulled tahini in my recipes, which is a little more bitter than hulled tahini. This is why I add in a tiny amount of honey or maple syrup, to balance out the flavour profile.