Baked Cauliflower with Tahini Dressing

Preheat the oven to 180 degrees Celsius top/bottom heat. Remove the outer leaves from the cauliflower and trim the stem slightly so that the head stands stably. Line a baking sheet or casserole dish with baking paper and place the cauliflower on it.

Generously brush the cauliflower with olive oil, sprinkle with Za'atar and salt. Pour about 100 ml of water into the dish, cover the cauliflower tightly with aluminum foil and cook in the oven for 30–35 minutes. Then remove the foil, brush again with a little olive oil and roast uncovered for another 5 minutes until golden brown.

For the dressing, stir tahini, lemon juice, 4 tbsp water, 2 tbsp olive oil, pressed garlic, and a pinch of salt until smooth.