Place a large pot with 8 cups water and the salt over high heat. Cover and bring to a rolling boil. Meanwhile, remove all the leaves from around the stem of the cauliflower. Cut the florets off the central stem into 2 to 3-inch pieces, keeping them consistent in size.
Place the florets in the boiling water. Return the water to a rolling boil and cook uncovered, stirring a couple of times, for 5 minutes. Drain, then evenly spread the florets over a flat tray and cool for 30 minutes uncovered. The steamed florets must cool prior to frying or they will fall apart.
Heat the oil in a medium saucepan over medium-high heat until the oil begins to steam. The oil should be about 1 ½” deep. Fry 4 to 5 florets at a time until golden brown and the edges are crispy. Remove them with a slotted spoon to a paper towel-lined dish. Fry the remaining pieces of cauliflower. P.S. If you prefer, you can serve the cauliflower steamed.
In a small bowl, mash the garlic and salt to a pulp using a pestle. Add the tahini, lemon juice, and quark. Whisk until smooth and creamy; the consistency will be like pancake batter. If needs to be thinned out, incorporate additional lemon juice.
Place a generous dollop or two of the tahini quark sauce in a middle of a plate and smear with the back of a large spoon. Arrange the cauliflower, squeeze the lemon, top off with parsley and enjoy while warm.