Preheat the oven to its hottest setting, 200°C/400°F.

Put the cauliflower florets in a baking dish (prefer one that you can serve with). Don’t worry if the cauliflower is piled high or the dish looks to small since the cauliflower shrinks a lot as it cooks. Toss with the olive oil and sprinkle with salt.

Roast until the cauliflower is tender (when your fingernail can easily enter) and the edges have browned, 15 to 20 minutes. Remove from the oven and allow to cool slightly.

Arrange the cauliflower on a serving plate. Drizzle with lemon juice, tahini, and silan, in that order

Garnish with chopped parsley, pomegranate seeds or cranberries and pine nuts and serve.