Remove the cauliflower stalk, the leaves can be left intact. Place on a baking tray lined with baking paper. Combine the tahini, oil and spices. Rub the marinade into the cauliflower.
Bake for approx. 1 hr. in the centre of an oven preheated to 180 °C (until golden brown and cooked through).
Combine the yoghurt with the garlic and lemon, season with salt.
Sprinkle the roasted cauliflower with the parsley, pomegranate seeds and dukkah. Cut into slices and serve with the yoghurt dressing.