Preheat the oven to 500°F (260°C). Trim and halve the Brussels sprouts, and arrange them cut side down on a baking sheet. Cover with foil and steam for 10-12 minutes.

In a small bowl, mince the anchovies and garlic with a pinch of salt to form a paste. Mix with tahini, lemon juice, Dijon mustard, and slowly drizzle in olive oil. Whisk until creamy.

Remove the foil and roast the steamed Brussels sprouts for another 10-15 minutes until golden brown and crispy.

Prepare croutons by cubing bread and tossing it with olive oil, salt, and pepper. Spread cubes on a baking tray and roast for about 5 minutes until golden brown.

In a large serving bowl, combine the roasted Brussels sprouts, tahini Caesar dressing, and roasted croutons. Add sunflower seeds and toss gently to coat.

Grate fresh Parmesan cheese over the salad and serve warm.