Preheat oven to 425F.
In a small bowl whisk together the olive oil, Wild Garden Harissa Dressing, honey, lemon, crushed garlic and salt. Mix to combine.
In a large bowl, combine the cauliflower with the oil and harissa sauce you mixed in the first step. Ensure all cauliflower florets are well coated in the sauce.
Dump the cauliflower florets onto a cookie sheet prepped with parchment paper and sprinkle. Bake for 40 minutes, flipping cauliflower over at the 20 minute mark. When everything is golden brown and crispy, remove from oven.
Prep the tahini sauce while the cauliflower roasts. To make the tahini sauce, mix the tahini paste with salt, lemon juice, garlic, and water. Mix until well combined. If the tahini sauce is too thick for your liking, add an additional tbsp of water.
Once you’ve removed the cauliflower from the oven, drizzle the tahini paste over the hot cauliflower. Garnish with chopped parsley if you like!