Roasted Cauliflower with Tahini Dressing & Za'atar

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

Generously brush the cauliflower head with olive oil, sprinkle with Za'atar and a pinch of 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.

Meanwhile, for the dressing, stir the tahini paste smooth with lemon juice, 4 tbsp water, 2 tbsp olive oil, pressed garlic, and a pinch of salt.