Cauliflower salad with creamy tahini dressing

• 1 large head of cauliflower, broken into florets
• .5 cup extra virgin olive oil
• .5 cup pumpkin seeds, toasted.
• 1 cup continental parsley, chopped
• 1 pomegranate, deseeded 
• .25 cup currants
• .25 cup lemon juice
• .25 cup tahini
• 1 large garlic clove, crushed
• 2 tbsp water + additional to thin if necessary
• 2 tbsp honey