Preheat the oven to 425°F.

Remove excess leaves from the cauliflower and cut into slices, about 3/4-1 inch thick. The end pieces might fall apart into florets which you can reuse for another recipe. You should get 2-3 proper “steaks” per cauliflower head. Place the cauliflower onto a parchment lined baking sheet. 

For the cauliflower marinade, place 1 tbsp dill, parsley, and chives, 2 cloves garlic, 1 tbsp lemon juice, 1 tsp lemon zest, and 1 tsp salt into a blender or food processor and blend until smooth. Microwave butter on low for 20-40 seconds until melted. Add the blended herb mixture to the butter and mix until combined. 

Brush the herb butter onto both sides of each cauliflower steak. Bake in the oven for 15 minutes, flip, and bake for another 15 minutes.

For the tahini sauce, combine the tahini, water, lemon juice, garlic, sea salt, and smoked paprika to a bowl and stir until combined. Drizzle generously over each cauliflower steak before serving. Add a small handful of micro greens for extra garnish. Enjoy!