Preheat oven to 350 degrees. Cut cauliflower into small florets. Mix the cauliflower with some salt and olive oil and roast for 30 to 35 minutes.
While the cauliflower is roasting, mix all of the tahini dressing ingredients except water; gradually add water until it becomes smooth and silky.
In a mixing bowl, combine 1/2 cup tahini dressing (refrigerate the rest to use as a spread) with the lemon juice, chopped garlic, parsley, and salt, and mix together. Add the cauliflower and mix with your hands until evenly mixed.
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|Serving Size: 1 Serving (1016g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1171 (73%)|
|Amt Per Serving||% DV|
|Total Fat 130.1g||174 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 49g|
|Polyunsanturated Fat 56.9g|
|Cholesterol 0mg||0 %|
|Sodium 1671.8mg||58 %|
|Potassium 2911.1mg||77 %|
|Total Carbohydrate 91g||27 %|
|Dietary Fiber 39.8g||159 %|
|Sugars, other 51.1g|
|Protein 53.8g||77 %|
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Calories per serving: 1603
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