Preheat the oven to 450 degrees Fahrenheit.

In a large bowl, toss cauliflower florets with one and a half tablespoons oil, paprika, half a teaspoon salt, cumin, chili flakes, and garlic. Mix well.

Spread florets evenly on a large rimmed baking sheet. Roast in the oven until lightly browned and a little crispy, 18 to 20 minutes. Cool.

Place roasted cauliflower and any juices, lemon juice, remaining three tablespoons oil, tahini, and remaining one and a half teaspoons salt in a food processor. Add half a cup of water and blend for about four minutes, adding more water if needed (up to one-fourth cup) and scraping sides often until you have a creamy purée.

Add parsley and mint and pulse just to blend. Taste and add more salt or lemon juice if needed.

Spoon into a serving bowl and sprinkle with a pinch of smoked paprika.