If frying, heat 2' of oil in a deep skillet over medium high heat. If baking, preheat oven to 450 degrees, and prepare baking sheet with either parchment paper or 2 Tbsp of oil.
Break or cut cauliflower into bite sized florets. In a large bowl toss them with flour, cornmeal, salt, oregano, sesame seeds, and chili pepper.
If frying, cook cauliflower florets in oil 4-5 minutes, until golden brown on all sides. Drain on paper towels and keep warm in oven if necessary. If baking, spread evenly on baking sheet and cook for 20 minutes until crispy and starting to brown.
In a mortar and pestle (or small bowl), mix finely chopped garlic with the 1/4 tsp salt. Add tahini and lemon juice and stir. Add water in a thin stream, stirring until thin and creamy consistency is reached. Add parsley and black pepper and season to taste. Serve cauliflower with dressing, either as a dipping sauce or drizzled over top.