Whole Roasted Cauliflower with Tahini Sauce & Pomegranate

Ingredients:

1 medium head of cauliflower (about 2 pounds)

2 Tablespoons of olive oil, plus more for drizzling

1 teaspoon turmeric

2  teaspoon cumin seeds

1 ½  teaspoon sea salt 

3-4 tablespoons of pomegranate seeds

Handful of chopped fresh mint leaves

Handful of fresh flat-leaf parsley leaves

½ cup of toasted slivered almonds

For the tahini Sauce:

1/3 cup tahini, stirred well

3 Tablespoons freshly squeezed lemon juice

1 clove garlic, grated (or minced)

pinch of kosher salt

1/4 cup ice cold water, plus more as needed