Preheat your oven to 500°F (260°C), with one rack in the middle and another in the lowest position.

In a small bowl, finely mince the anchovy fillets and garlic clove with a pinch of kosher salt until they form a smooth paste. Combine this paste with tahini, lemon juice, Dijon mustard, and olive oil. Whisk until creamy.

Trim the ends and halve the Brussels sprouts. Arrange them cut-side down on a baking sheet. Season with kosher salt and black pepper, and drizzle with olive oil.

Cover with aluminum foil and steam for 12-15 minutes. Remove foil and roast for another 10-15 minutes until golden and tender.

Dice the whole-wheat bread into pieces, toss with olive oil, salt, and pepper. Spread on a baking sheet and bake for about 5 minutes until golden.

Once the Brussels sprouts are roasted, let them cool slightly. In a large bowl, toss them with the tahini Caesar dressing, followed by the crunchy croutons and sunflower seeds.

Serve warm, garnished with grated Parmesan cheese and parsley if desired.