Remove the green leaves from the cauliflower. Place the cauliflower in a large saucepan with boiling salted water so that it is 3/4 covered. Turn the temperature down so that the water is still simmering gently when the lid is closed. Cook for 10 minutes.

Preheat the oven to 220 degrees Celsius top and bottom heat. Take the cauliflower out of the water and let it dry for a few minutes. Place in a baking dish or on a baking sheet and rub or brush with olive oil. Sprinkle with a little salt.

Bake in the oven for about 30 minutes. Then switch on the grill function and let the cauliflower brown as desired.

Roughly cut the garlic clove. Blend together with the other ingredients for the sauce. If necessary, dilute with more water to the desired consistency and in the end season with salt.

Season the roasted cauliflower with a little olive oil, lemon juice and salt. Arrange on top of the pomegranate tahini sauce and serve sprinkled with parsley and pomegranate seeds.