Preheat oven to 400 F degrees.

Cut the head of cauliflower into florets. Place the florets and garlic cloves onto a cookie and drizzle with olive oil (or fat of choice).

Oven roast the cauliflower and garlic for 25-30 minutes.

Let the cauliflower cool for 5 minutes.

Place the cauliflower, garlic, tahini, olive oil, water, lemon juice, and cumin in a high speed blender.

Blend until there's a uniform smooth consistency.

Season with salt and pepper. Mix well.

Garnish with a drizzle of olive oil and parsley.