Roasted Cauliflower with Tahini Dressing

Preheat the oven to 180 degrees top/bottom heat. Remove the outer leaves from the cauliflower and trim the stem slightly. Place the cauliflower in a baking dish lined with parchment paper.

Brush with olive oil, sprinkle with Za'atar, and salt. Pour about 100 ml of water into the dish, cover with aluminum foil, and bake for 30–35 minutes. Then remove the foil, brush again with a little olive oil, and bake uncovered for another 5 minutes.

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