Preheat oven to 425F.
In a large bowl, toss the cauliflower florets with the olive oil, paprika, salt and pepper until evenly coated.
Transfer the cauliflower onto a large baking sheet and spread around in a single layer. Avoid crowding as that will impact roasting.
Roast until crispy and golden brown, about 45 minutes, stirring halfway through cooking. Remove cauliflower from the oven and transfer to a serving platter and let cool.
To make the tahini sauce:
In a small bowl, combine the garlic, tahini and lemon juice. The sauce will thicken at this point so you will need to add water. Start with one tablespoon and mix well. You are looking for yogurt like consistency. Add more water as needed to achieve the right consistency. Add the Greek yogurt and mix well. Taste for salt and pepper and add as needed. Set aside.
When the roasted cauliflower has cooled down, sprinkle with the tahini sauce, lemon juice, pomegranate molasses, chopped mint and parsley leaves, and serve immediately.