Preheat your oven to 425°F (220°C).

In a large mixing bowl, whisk together 2 tablespoons of extra-virgin olive oil, ½ teaspoon of kosher salt, and 2 tablespoons of mild harissa.

Cut the cauliflower into evenly sized florets and toss them in the harissa mixture until fully coated.

Spread the coated cauliflower in a single layer on a baking sheet lined with parchment paper.

Roast the cauliflower in the preheated oven for 35 minutes, tossing halfway through.

Toss the cauliflower with any remaining harissa and return to the oven for an additional 5-10 minutes.

In a separate bowl, whisk together 2 tablespoons of olive oil, tahini, honey, 1 tablespoon of fresh lemon juice, and remaining salt.

Whisk in water until you achieve the desired creamy consistency.

Transfer the roasted cauliflower to a serving platter and drizzle with the tahini-honey sauce. Garnish with fresh parsley if desired.