For the garlic tahini sauce: 1. Add all ingredients except the water and salt to a food processor. While blending, drizzle in the water a little at a time until the sauce starts to become smooth. Continue processing, scraping down the sides or adding additional water as needed, until the sauce is as smooth as your food processor can make it. Add salt to taste.
For the cauliflower: 1. Preheat oven to 375 degrees F.
2. Remove the leaves from the base of the cauliflower, but leave the stem intact. Slice the cauliflower into 1-inch thick slabs (I like to call them “steaks” just for funsies). The center of the cauliflower should hold together, while the edges may crumble into florets, but that’s okay.
3. Place all the cauliflower on a baking sheet (line with foil or parchment for easier clean-up) and drizzle with olive oil. Season generously with salt and pepper, and roast for about 25-30 minutes, or until the cauliflower is tender and the edges are golden brown.
4. Drizzle cauliflower with garlic tahini sauce, and sprinkle with fresh pomegranate seeds. Garnish with freshly chopped cilantro or parsley (whichever you prefer) and dig in!