Wash your hands thoroughly with warm soap and water.
Oven method: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Set aside.
Cut cauliflower into bite-size florets, about 2-inches in thickness, and place in a mixing bowl. Drizzle with olive oil and season with dried dill, salt and pepper. Toss to coat.
Air fryer method: Transfer cauliflower into air fryer. Set temperature to 375 degrees F and time for 10 minutes. Check florets after 5 minutes. Toss around and continue to cook additional 2-3 minutes, or until cauliflower edges start to brown and centers are soft.
Oven method: Arrange cauliflower florets in a single layer on prepared baking sheet. Bake for 5-8 minutes, or until cauliflower edges start to brown and centers are soft.
While cauliflower is cooking, prepare Tahini Dressing. Combine all dressing ingredients in a small blender and process until smooth. Alternatively, place all dressing ingredients, except for water, in a small sealable jar (such as a mason jar); seal and shake vigorously until dressing is smooth. Add 1-2 tablespoons of water at a time to help thin the dressing until desired consistency. Adjust seasonings as needed. Add more maple syrup (or honey) for more sweetness; more garlic for more of a kick; more salt and cumin for saltiness. (If dressing ingredients were refrigerated, carefully warm prepared dressing in a microwave-safe dish in the microwave or in a small saucepan on low until desired serving temperature.)
Transfer cooked cauliflower to a large mixing bowl. Add cashew pieces, raisins, and mint leaves. Pour Tahini Dressing over all ingredients and stir until everything is well coated.
Serve warm on choice of serving plate as an appetizer or a side dish.
Allow leftovers to completely cool before storing in an airtight container for up to 4-5 days.