Preheat the oven to 350 degrees F (180 degrees C).
Take 1 large head of Cauliflower (1 head) and pull apart the florets with your hands before laying them out evenly on a sheet pan.
Nestle the Garlic (4 clove) amongst the cauliflower before tossing with Olive Oil (1/8 cup) and Salt (to taste).
Place in the oven to roast at 350 degrees F (180 degrees C) for 15 minutes. (If you’re using frozen cauliflower, just bake for an extra 5 minutes in the oven).
Combine all ingredients from the sheet pan into a food processor - be sure to remove the garlic cloves from their skins first.
Add the Tahini (1 cup), juice from the Lemon (3) and a pinch of Salt (to taste) into a blender. Blend to a thick paste.
Add the Salt (to taste) in a steady stream until blended, then season with Olive Oil (1/8 cup) and Ground Black Pepper (to taste).
Follow up with a couple of Ice (1 cup) cubes, to help cool off the mixture and give it a creamy thickness. Blend until combined.
Serve with a pool of Cucumber (as needed) on top, garnished with Crushed Red Pepper Flakes (to taste), and Fresh Parsley (to taste). Bring your favorite sliced vegetables like Olive Oil (1 cup) for dipping.