Za’atar Roasted Cauliflower with Lemon Tahini Sauce and Herbs

Inspired by Middle Eastern and Mediterranean foodways, this vibrant dish turns cauliflower into a canvas of color, texture, and flavor. Roasted with za’atar – a fragrant blend of dried herbs, sumac, toasted sesame seeds, and salt – the florets gain a bold, savory depth. A silky tahini sauce, juicy pomegranate arils, and a scattering of fresh greens and herbs complete the dish with brightness, contrast, and a touch of whimsy.

1 large head cauliflower, cut into 1-inch florets

3 tablespoons olive oil

1 tablespoon za’atar seasoning

Kosher salt, to taste

Black pepper, to taste

1/4 cup good-quality tahini

1 lemon, juiced

1/2 teaspoon ground cumin

2-3 tablespoons cold water

3 tablespoons pomegranate arils

1 cup packed baby arugula

2 tablespoons fresh mint leaves

1 tablespoon roughly chopped fresh parsley

Preheat oven to 450°F.

Place cauliflower in 5.25 qt. Signature Roaster. Drizzle with olive oil, and season with za’atar, salt and pepper. Toss lightly to coat.

Place baking dish in preheated oven, and roast until cauliflower is golden-brown and fork tender, about 20-25 minutes.

While the cauliflower roasts, make the tahini sauce. In a small bowl, whisk tahini, lemon juice and cumin together until a thick paste forms. Slowly whisk in water, adding more water, as needed, until a thick sauce forms. Season with salt and pepper, to taste. Drizzle the tahini sauce over the cauliflower. Garnish with pomegranate arils, arugula, mint and parsley before serving.