Boil water in a big pot, put whole cauliflower with florets side down in a pot. Cook/steam on a medium heat for 10 minutes.
Using tongs, transfer cauliflower to the baking dish with stem side down. Let it cool a little, meanwhile preheat oven to 390 F/ 200 C.
Mix all ground spices.
Drizzle cauliflower with olive oil, sprinkle with spice mix and rub with your hands, so that it all is covered.
Bake cauliflower in oven for 20-30 minutes until soft and golden.
Meanwhile, prepare tahini sauce. On a hot pan, medium heat, toast sesame seeds, stirring with wooden spatula, until golden, but not brown! Transfer to a wide plate and let cool. Then transfer seeds to food processor, add lemon juice, 1 tbsp olive oil and water. Process until smooth, adding more oil gradually. Add salt to taste.
Serve hot cauliflower, drizzled with tahini sauce and sprinkled with pomegranate seeds, pine nuts and chopped parsley.