For the tahini sauce
Preheat the oven to 180°C, gas mark 4.
Place the cauliflower in a large pot and fill it with enough water to cover. Add a generous tbsp of salt to the water and cover the pot with a lid. Bring to a boil then lower the heat and leave for 10 minutes. Take the cauliflower out of the pot and dab with a paper towel to dry off slightly
In a small bowl, combine the ghee, olive oil, garlic, chopped parsley and salt. Mix to combine
Place the cauliflower in a medium-sized roasting dish and pour the oil mixture over it. Cover with foil.
Place in the oven for 35-40 minutes
Take the foil off and bake for a further 55-60 minutes or until the florets are golden
Remove from the oven and allow to rest for 10 minutes
To make the turmeric tahini, combine all the ingredients in a food processor and blend until smooth and creamy. Check for seasoning
Serve the roasted cauliflower with the turmeric tahini sauce