Mix the tahini, miso, garlic and water together in a blender. Boil the whole head of cauliflower, in 2 inches of water, for about 10 to 15 minutes until tender. Do not over cook. Heat the oil in a skillet and sauté the bread crumbs and parsley. Remove the head of cauliflower. Place it on an oiled baking sheet or pan (not glass, glass will break under the broiler). Pour the tahini mixture evenly over the cauliflower. Sprinkle the bread crumbs over. Broil for 3 to 5 minutes until golden. Be careful not to burn the bread crumbs. Remove and slice into wedges. Sprinkle the lemon juice over before serving.
11g fat (46% calories from fat),