Preheat the chargrill pan or barbecue hotplate to medium heat. In a non-metallic bowl, combine
the tahini, garlic, rice wine vinegar, vegetable oil, lime juice, sesame oil and 1 tablespoon
water. Whisk together thoroughly and season.
Cut the cauliflower in half, and then into 1cm / 1/2 inch wedges. Place on a tray and gently rub
with the garlic and vegetable oil. Season well. Chargrill the cauliflower pieces until golden on
both sides and cooked through. Remove from the chargrill pan.
Arrange the cos leaves and watercress on a serving platter and top with the chargrilled
cauliflower slices. Drizzle the dressing over the top and garnish with the sesame seeds and
parsley. Serve immediately.