Wash, cut and open the cauliflower into large florets.

Prepare a saucepan full of water slightly salted. Bring to boil. Place in cauliflower and cook until sweet but still firm.

Lightly oil a baking dish. In a suribachi or mortar mix together tahini, tamari, water and ginger juice from fresh grated ginger so that it is a delicious blend neither too much of one taste or the other. It needs to be slowly pouring consistency.

Arrange cauliflower nicely in the dish. Pour sauce over evenly. Bake until golden in a medium oven.

Garnish with chopped parsley or chives. If you wish to add some small diamond shape cut pieces of organic red pepper, for colour, you can. Serve hot, hot.