Preheat oven to 400 degrees F.

Toss 3 cups cauliflower florets with salt, pepper, and olive oil. Spread on a baking sheet and roast for 15-20 minutes or until roasted. A fork should be able to easily pierce through the thickest part of the stem.

Drain and rinse the cannellini beans, reserving the canned bean liquid. Combine the roasted cauliflower with cannellini beans, ¼ cup tahini, juice of ½ lemon, 2 garlic cloves, 1 teaspoon salt, and ½ teaspoon black pepper in a food processor or blender. Puree the ingredients, slowly adding ½ cup of the reserved bean liquid. Let the food processor run for another 2-3 minutes or until the dip is smooth and creamy.

Transfer the hummus into a bowl and top with pomegranate, pinenuts, parsley, and sesame seeds. Drizzle extra virgin olive oil on top and serve.