Remove the leaves of the cauliflower and trim off the bottom stem.

Fill a large pot with about 2 inches of water and bring to a boil. Add the whole head of cauliflower and cover to steam for about 4-5 minutes.

Drain and allow to rest for 10 minutes after steaming.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil.

Rub the cauliflower all over generously with the olive oil. Sprinkle with 1/2 teaspoon salt. Place the cauliflower stem-side down on the baking sheet.

Roast for 50-55 minutes or until tender and lightly browned.

While the cauliflower is roasting make the tahini sauce. Place the cilantro, mint, garlic cloves, tahini, salt, lemon juice and water in a food processor (or blender) and pulse until smooth. (you may want to add more water depending on how thick you want the sauce)

Remove the cauliflower from the oven.

Place the roasted cauliflower on a plate. Drizzle with the tahini sauce, reserving extra sauce for dipping.