1leavesmedium caulifloweroutertrimmed and discarded
1/2cuptahinistirred before using
3tablespoonsfreshly squeezed lemon juice
1/2teaspoonhoneyplus more as desired
Seasalt flakes and freshly ground black pepper
extra-virgin olive oilfor drizzling
Place a few inches of water in a large pot, then insert a steamer basket. Bring to a boil and then add the whole cauliflower head. Reduce heat to medium and steam until the base of the cauliflower can be really easily pierced with a sharp knife, 15 to 17 minutes. Arrange oven rack at least 10 – 15cm from the grill and preheat the grill.
Meanwhile, combine the tahini, 1/2 cup warm water, lemon juice, garlic and honey in the bowl of a food processor or blender. Add a pinch of salt and blend until smooth and creamy. Taste and adjust flavouring as desired.
Place the whole head of cauliflower on an aluminium foil-lined tray. Drizzle all over with olive oil (you want to pour it on slowly so the cauliflower soaks it up but don’t add so much that it pools on the baking pan). Season all over with a large pinch of salt, then place under the grill. Cook, watching the whole time and rotating the baking tray as needed, until the cauliflower is mostly charred.
Serve with tahini sauce, parsley and a pinch of salt.