Toss cauliflower with 1 tbsp olive oil and spread in a single layer on a baking sheet.
Season with salt.
Bake at 350° for ~20 minutes, flipping about half-way through.
Meanwhile, in a small saucepan, saute garlic in remaining oil until fragrant, being careful not to burn it.
Take off heat and stir in tahini, lemon juice, and water.
Add more water if it isn’t creamy enough for your tastes.
After 20 minutes, the florets should be firm, but tender enough so you are able to pierce them with a fork without any trouble.
When done, place the florets in a large bowl, pour the tahini sauce on top, and toss to coat.
Garnish with a handful of fresh chopped parsley and toasted sesame seeds and enjoy!
