Chop cauliflower into florets and microwave on high for 1-2 minutes. I heated ½ of the florets at a time, for 1 and a half minutes each. Cauliflower should just begin to be tender, but still maintain its texture and not become too soft.

In a large saucepan over medium-high heat, sauté minced garlic in olive oil until fragrant, about 2 minutes, then add cauliflower. After about 5 minutes, once cauliflower starts to brown, add cumin, sumac, pepper, and salt. Continue to cook cauliflower for about 10-15 more minutes, until most florets are browned. Keep an eye on the cauliflower to make sure it does not burn.

Meanwhile, prepare tahini sauce by whisking all ingredients for tahini together until no lumps remain.

Dry toast the pine nuts in a small saucepan over medium-high heat, stirring or shaking frequently to make sure they do not burn. As soon as they start to brown, after 3-5 minutes, remove from heat and set aside.

Remove cauliflower from heat and immediately pour tahini sauce over it while it is still hot. Stir through to make sure florets are evenly coated with tahini.

Serve immediately alongside rice or pita bread, and top with chopped parsley and toasted pine nuts.