How to make it
Preheat the oven to 425˚F. Line a baking sheet with aluminum foil.
In a large bowl, add in 2 tablespoons of the olive oil, ½ teaspoon of the salt, and 2 tablespoons of the harissa paste. Mix to combine then add in the cauliflower. Toss until the cauliflower is evenly coated.
Spread the cauliflower onto the prepared baking sheet. Bake it in the oven for 35 minutes, flipping the cauliflower halfway through cooking. Remove the cauliflower from the oven and mix in the remaining 2 tablespoons of harissa paste. Place the cauliflower back into the oven and bake for another 5-10 minutes until cooked through and slightly charred.
In a small bowl, combine the remaining tablespoon of olive oil, ¼ teaspoon of salt, tahini, honey, lemon juice, black pepper, and Lee Kum Kee Chiu Chow Style Chili Oil. Whisk until combined. Slowly mix in the water a little bit at a time until you reach your desired consistency.
Drizzle the sauce over the cauliflower. Garnish with chopped parsley and enjoy!