Herb-Roasted Cauliflower

1 large head jacket cauliflower (with leaves still on)
1 tsp cumin
1 tsp smoked paprika
1 tsp coriander
1/2 tsp + 1/4 tsp Celtic sea salt
3 + 3 cloves garlic, crushed (separated)
1 tsp fresh thyme
3 tbsp + 2 tbsp extra virgin olive oil (separated)
1 tsp harissa
1/3 cup tahini
2 tbsp fresh lemon juice
fresh parsley, chopped, for garnish
handful toasted pignoli, optional.
freshly-grated black pepper

Preheat oven to 375º F. Steam whole cauliflower for about 20-25 minutes in steamer basket on the stovetop. While cauliflower is cooking, combine cumin, paprika, coriander, sea salt, 3 cloves crushed garlic and 3 tbsp oil in a small bowl and and mix thoroughly. Set aside and allow flavors to combine. In a separate dish, combine harissa with 2 tbsp olive oil and set aside as well.

In a food processor or high-speed blender, add tahini, lemon juice, remaining 3 cloves garlic, 1/4 tsp sea salt and 1/2 cup filtered or spring water, and combine until smooth. Set aside.

Remove cauliflower from stovetop and transfer to a Pyrex or other oven-safe dish. Use a pastry brush or your fingers to coat the entire head with cumin-paprika-coriander spice mix. Place in oven for 25 minutes, adjusting the oven to broil for the last 5 minutes. Remove and garnish with harissa oil and garlic-tahini sauce, then sprinkle fresh parsley and nuts, if using.