Preheat oven to 425°F (220°C). Gather a large mixing bowl and a baking sheet.

In a large mixing bowl, combine 2 tablespoons of olive oil, ½ teaspoon of kosher salt, and 2 tablespoons of mild harissa. Toss cauliflower florets to coat.

Spread seasoned cauliflower on a baking sheet in a single layer. Roast for 35 minutes, turning halfway through.

Toss cauliflower with any remaining harissa and return to the oven for 5-7 minutes to char slightly.

In a medium bowl, whisk together the remaining 2 tablespoons of olive oil, ¼ cup of tahini, 2 tablespoons of honey, and juice of half a lemon. Adjust thickness with water if needed.

Remove roasted cauliflower from oven, transfer to serving dish, drizzle tahini-honey sauce, and garnish with lemon juice and parsley.