Prep Cauliflower: Remove outer leaves away from the cauliflower and carefully cut the bottom so it’s flat, but be careful that it remains whole. Wash and dry thoroughly and carefully, with paper towels.

Preheat oven to 425 degrees F.

Make seasoning: In a small bowl combine olive oil, garlic powder, smoked paprika, cumin, and salt.

Season Cauliflower: Starting with the core up, drizzle seasoning all over, using a pastry brush to spread it around. Turn it head side up and season the top.

Roast: Add 1 tablespoon of water to the bottom of an oven-safe pan. Place cauliflower on pan. Apply lid (or cover the pan with aluminum foil) and cook for 45 minutes. Remove lid and cook for 10-15 more minutes, until browned on top.

Tahini Sauce: Mix the sauce ingredients together and set aside. Taste and adjust seasonings.

Serve and Garnish: Add a layer of arugula (optional) to a serving dish. Use a large spatula (or two—one on each side) to carefully lift the cauliflower from the pot and place on serving dish. Drizzle with tahini sauce and garnish with pepitas, chopped mint, crushed red pepper flakes and a pinch of flake salt.

To serve, cut it into wedges, like slices of cake, or cut into cauliflower steaks.