For the Chimichurri

1. Place cilantro and garlic in a food processor. Pulse several times until well chopped. Transfer to a separate bowl or jar.
2. Add chili flakes, apple cider vinegar, olive oil, and sea salt.
3. Stir until well incorporated. This can be made up to a day in advance.

For the Cauliflower

1. Preheat oven to 400°F (200°C).
2. Wash the cauliflower, then trim any exterior leaves.
3. Find a pot large enough to fit the whole head of cauliflower. Fill it with 4-6 inches of fresh water. Over high heat, bring to a boil.
4. Place the cauliflower into the boiling water. Cook for five minutes.
5. Remove from the pot and place on a baking sheet.
6. Using a sharp knife, make a 2 inch (5 cm) deep cross across the center of the cauliflower.
7. Drizzle the cauliflower with 2 tablespoons of olive oil and sprinkle with kosher salt.
8. Place in the oven and cook for 30 minutes, or until golden around the edges.
9. Remove from heat.

To Serve

1. Add a heavy drizzle of the Chimichurri over the Cauliflower.
2. Drizzle the tahini over the Chimichurri, then sprinkle with pistachios, sesame seeds, chives, and cilantro.
3. Serve immediately.