Step 1

Preheat the oven to 220 °C. Line a baking tray with parchment paper.

Step 2

Toss the cauliflower florets with 3 Tbsp olive oil and a good pinch of salt and pepper. Spread on the baking tray.

Step 3

Roast in the middle of the oven until golden and tender, 20–30 minutes. Leave to cool for a little (or proceed immediately – you can also serve this hot).

Step 4

Meanwhile, prepare the tahini yoghurt by mixing all the ingredients. Season with salt and pepper to taste, adding more lemon juice to taste, if the taste is still very creamy.

Step 5

When ready, mix the cauliflower with lemon juice and 1 Tbsp of the za'atar.

Step 6

Spread the tahini yoghurt on a serving plate in a layer about 1 cm (⅓ in) thick. Top with the roasted cauliflower, 1 Tbsp extra virgin olive oil, the remaining ½ Tbsp za'atar, fresh herbs and pomegranate seeds. Serve immediately.