Using a pair of scissors, lightly trim the leaves at the top of the cauliflower, so that about 5cm of the cauliflower’s head is exposed.

Fill a pan large enough to fit the cauliflower in salty water. Bring to a boil - lower in the cauliflower exposed head down: don’t worry if the base sticks out a little.

Bring back to a boil, cook for six minutes, then transfer the cauliflower to a colander, exposed head down. Set aside for 10 minutes, to drain and cool.Heat the oven to 170C fan. Make the tahini sauce and set aside (optional).

Mix the butter and oil. Put the cauliflower stem side down in a medium baking tray, spread the butter mix all over. Sprinkle over sea salt, roast for 1.5 – 2 hours, basting the cauliflower with the buttery juices five or six times. The cauliflower is done when it’s super-tender and a dark golden-brown, and the leaves are crisp and charred.

To make by hand, thoroughly whisk together the tahini, lemon juice, water and garlic in a bowl – you’re aiming for a creamy, smooth texture.

If it’s too thick, add more water. Stir in the chopped parsley and taste; add salt if needed.

If using a food processor or a blender, put the tahini with the garlic and parsley and blitz for about a minute until the sauce is green.

Pour in the water, lemon juice and sea salt and blitz until you have a smooth green sauce with the consistency of double cream – add a little more water if it is too thick. This will keep in the fridge for three days.

Remove and serve with the green tahini sauce and a little extra salt for sprinkling on top.