- Preheat the oven to 425F. Line a large rimmed baking sheet with parchment paper. Place cauliflower florets on the baking sheet. Add the olive oil, cumin, coriander, salt, and a few turns of freshly cracked black pepper. Toss to coat. Roast for 25 minutes, then toss, and roast for another 5 minutes, or until golden brown.
- While the cauliflower is roasting, make the harissa tahini sauce. To a food processor, add the tahini, lemon zest, lemon juice, garlic, harissa paste, dill, mint, flat-leaf parsley, date syrup, coriander, paprika, smoked paprika, salt, and pepper. Process for 10-15 seconds, then stream in the ice-cold water until the sauce is smooth and comes together. Season to taste with additional salt and pepper, if desired.
- Serve the cauliflower with a sprinkle of fresh herbs, lemon wedges, and the harissa tahini sauce.