Place the whole cauliflower into a saucepan large enough to hold it comfortably, cover with cold water and add a generous pinch of salt, then bring to a rolling boil and cook for 5 minutes.

Use a large slotted spoon to carefully remove the cauliflower onto a baking tray.

Leave the cauliflower to steam dry for 10 minutes, then carefully pour away any excess water that has seeped out onto the baking tray.

Preheat the oven to 220°C.

Place the turmeric, garlic powder, cumin, smoked paprika, black pepper, salt and olive oil into a small bowl and whisk to combine.

Use a pastry brush or clean hands to brush the spice mix all over the cauliflower.

Place the cauliflower into the preheated oven and bake for 20 minutes.

Place all of the chopped herbs into the bowl of a food processor, reserving a small amount of each for garnish.

Add the salt and lemon juice to the food processor and begin to process.

Spoon in the tahini and stream in the olive oil.

Add spoonfuls of water, about 4-5 tablespoons, until the mixture turns runny and pourable again.

Adjust the seasoning to taste.

Serve the cauliflower drizzled with the tahini sauce and sprinkled with the reserved fresh herbs.