Prepare cauliflower by removing all leaves and gently cutting the stem out. Rinse and pat dry. Place on a baking sheet.
Stir together the seasoning blend, then brush all over the cauliflower.
Roast cauliflower in the oven, basting it with any seasoning/oil that runs off in the first 10 minutes. Bake for a total time of 45 minutes- 1 hour, or until a knife inserts easily into the cauliflower.
While cauliflower is baking, shake together the turmeric tahini sauce.
Serve the roasted cauliflower with pomegranate seeds, parsley, and a drizzle of turmeric tahini sauce.
*serve with chimichurri or a low carb sauce instead of the tahini sauce