Preheat the oven to 400°F. Combine the cauliflower, olive oil, and curry powder in a large bowl and toss to coat. Transfer to a baking dish, cover with foil, and bake for about 20 minutes, until the cauliflower is softened. Remove the foil and bake for 30 minutes longer, until golden and crisp. Transfer to a serving dish.

Meanwhile, prepare the tahini dressing: Combine the tahini paste, lemon juice, garlic, cilantro, salt, pepper, and ¼ cup water in a jar with a tight-fitting lid. Shake to thoroughly combine.

Drizzle a couple of spoonfuls of the dressing over the warm or cooled cauliflower and sprinkle the pomegranate seeds over.

The remaining dressing will keep, refrigerated, up to 2 weeks.