Drizzle with olive oil and then add the garlic powder, salt, and pepper.
Toss the cauliflower florets until well coated in the olive and seasonings then transfer them to a large baking sheet. Place the florets cut side down to help them get golden brown and crispy.
Roast the cauliflower at 425 degrees for around 25-30 minutes. Flip the florets 12-15 minutes into cooking.
While the cauliflower is roasting, add all of the tahini sauce ingredients to a food processor and blend until smooth and creamy. Feel free to add a few more tablespoons of water to the tahini sauce to thin it out a bit if you think it is too thick.
Once the cauliflower is golden brown and tender, but still has a little bite, remove it from the oven.
Transfer the roasted cauliflower to a serving dish or platter and serve with tahini sauce on the side. Enjoy!
Notes
Store the tahini sauce in an air-tight container in the fridge.