Preheat your oven to 425 degrees F.

In a large bowl, combine 2 tablespoons of the olive oil, 1/2 teaspoon of salt, and 2 tablespoons of harissa. Mix well.

Add the cauliflower florets to the bowl and toss until they are evenly coated with the mixture.

Spread the coated cauliflower on a rimmed baking sheet and bake for 35 minutes. Toss the cauliflower once halfway through cooking.

Remove from the oven and toss with the remaining 2 tablespoons of harissa. Bake for an additional 5 to 7 minutes, until the cauliflower is caramelized.

While the cauliflower is baking, prepare the Tahini-Honey sauce. In a small bowl, combine the remaining 2 tablespoons of olive oil, tahini, honey, 1 tablespoon of lemon juice, the remaining 1/4 teaspoon of salt, and black pepper. Whisk until well mixed.

If the sauce is too thick, add 1 tablespoon of water to thin it out to your desired consistency.

Once the cauliflower is ready, transfer it to a bowl or serving platter.

Drizzle the tahini-honey sauce over the roasted cauliflower and squeeze the remaining 1 tablespoon of lemon juice on top.

Garnish with fresh parsley, if desired.