When the oil is ready, add the cauliflower and cook, spinning the florets as necessary to color uniformly and adjust the heat if necessary to keep the oil at 365 degrees, until the cauliflower is tender and deep golden gold, 4 to 5 minutes. Using a wire skimmer, transfer to the pan lined with towels to drain and immediately season with salt.
Serve the warm heater with the tahini sauce to wet and lemon slices on the side.
