ROASTED CAULIFLOWER:
1 (2 to 2.5 lb) head of cauliflower
2 tablespoons extra virgin olive oil
1/2 teaspoon Diamond Crystal kosher salt
2 pinches dried red pepper flakes
TAHINI SAUCE:
3 tablespoons tahini (*I strongly recommend Soom brand)
2 tablespoons freshly squeezed lemon juice
1 teaspoon extra virgin olive oil
1 small garlic clove, microplane or pressed
1/4 teaspoon Diamond Crystal kosher salt
freshly cracked black pepper

GARNISHES:
fresh mint leaves, torn into small pieces
flaky finishing salt, such as Maldon