This is the dish that makes non-vegetable people eat vegetables. I have served this to committed carnivores who asked for seconds. It is that good. Roasting a whole cauliflower is pure drama — you bring it to the table and people gasp. But it is also secretly easy. You boil it for a few minutes to get the center tender, then roast it at high heat until the outside is golden and the florets are almost crispy. The tahini sauce is non-negotiable. Drizzle it generously. Then hit it with pomegranat