Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with Gefen Parchment Paper.

Remove cauliflower leaves and trim the stem, leaving the head intact. Bring a large pot of water to a boil. Gently place the whole head of cauliflower into boiling water and cook for two minutes. Repeat with the second cauliflower. Remove from water and, when cool enough to handle, place the cauliflower on its side on a cutting board. Cut it in half from top to bottom, slice each half into one-inch-thick steaks (some florets might come loose; don’t discard them—you can roast them with the steaks and serve them).

Carefully brush each side of the cauliflower steaks with the olive oil and season with salt. Place the cauliflower steaks (and florets, if any) on the lined baking sheet.

Bake for 40 to 45 minutes or until the cauliflower is lightly browned and tender.

Place all ingredients in a bowl. With an immersion blender, puree until smooth.

Place the cauliflower steaks on a plate or platter, drizzle with tahini sauce, and sprinkle with toasted sesame seeds, parsley, and pomegranate seeds.