Photo: Dan Jones
Put all the dressing ingredients in a small food processor and blend until smooth, or whisk by hand. Season and set aside.
Place a large, non-stick saucepan over a medium-high heat and add the oil. When hot, add the cauliflower florets and sauté for 7-8 minutes, turning frequently to brown them all over.
Add 2 tbsp water to the pan with the soya beans, raisins and red onion. Cover and steam for about 5 minutes, until the cauliflower is cooked but still has some bite to it.
Season well, remove from the heat and transfer to a wide salad bowl. Drizzle with the dressing, toss to mix well and scatter over the parsley and sesame seeds.