preparation

• Preheat the oven to 200 degrees. Carefully remove the leaves from the cauliflower. The cauliflower must be in the oven in its entirety. Drizzle it with olive oil. Place the olive oil on baking paper on a roasting tray. Cover it with baking paper (I put a few heavy bowls on the sides to weigh the paper down). Let it bake and cook for 40 minutes.
• For the tahina sauce, mix the tahina, 3 tablespoons of olive oil, the grated zest and juice of half a lemon, the date molasses and some salt and pepper.
  For the dressing, mix 5 tablespoons of olive oil, the finely chopped garlic cloves, the finely chopped red chili pepper, dried oregano, the paprika and the juice of the other half of the lemon.
• Remove the cauliflower from the oven and move the florets apart without breaking them. The cauliflower should ‘open’ so to speak. But it must remain one piece. Season with salt and pepper and place in the oven, uncovered, for another 20 minutes. It should now be crispy and brown. Also a bit on the inside as you have opened it up before.
• Remove the cauliflower from the oven. Spoon the tahini sauce into a flat dish. Spread it well over the bottom. Place the cauliflower on top. And pour over the dressing. Finely chop the parsley leaves and sprinkle over the cauliflower. I like to make this as the center piece of a mezze. Anyone can break off a rose/floret, dip it in the tahini sauce and enjoy it.