Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with 1 tablespoon of olive oil.

Prepare the cauliflower: In a large mixing bowl, toss the cauliflower florets with 3 tablespoons of olive oil, 2 tablespoons of harissa, 1/2 teaspoon of kosher salt, and the black pepper.

Roast the cauliflower: Spread the cauliflower evenly on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower is golden and crispy on the edges.

Make the tahini-honey sauce: While the cauliflower is roasting, whisk together the tahini, honey, 1 tablespoon of lemon juice, the remaining 2 tablespoons of harissa, and the remaining 1/4 teaspoon of salt. Add 1-2 tablespoons of water if the sauce is too thick, until it reaches a drizzling consistency.

Assemble the dish: Once the cauliflower is done roasting, drizzle it with the tahini-honey sauce and sprinkle the remaining lemon juice over the top. Garnish with fresh chopped parsley, if desired, for a burst of color and flavor.