1mediumcauliflower (about 1 1/2 pounds)outer leaves trimmed and discarded
For The Garlic Tahini Sauce:
1/2cuptahinistirred before using
3tablespoonsfreshly squeezed lemon juice
1/2teaspoonhoneyplus more as desired
Freshly ground black pepper
Extra-virgin olive oilfor drizzling on the cauliflower
1tablespoonfinely chopped fresh Italian parsley leaves
Steam The Cauliflower: Place a few inches of water in a large pot then insert a steam basket. Bring to a boil then add the whole cauliflower head. Reduce head to medium and steam until the base of the cauliflower can be really easily pierced with a sharp knife, about 15 minutes. Heat an oven to broil and arrange a rack in the top, at least 6 inches from the broiler.
Make The Garlic Tahini Sauce: Meanwhile, combine the tahini, the measured water, lemon juice, garlic, and honey in a mini food processor or high-performance blender. Add a pinch of salt and blend until smooth and creamy. Taste and adjust flavoring as desired.
Broil The Cauliflower: Place the whole head of cauliflower on an aluminum foil-lined rimmed baking sheet. 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 sheet). Season all over with a large pinch of salt then place under the broiler. Cook, watching the whole time and rotating the baking sheet as needed, until the cauliflower is mostly charred. Serve with tahini sauce, some chopped parsley, and a pinch of salt.