1/2 cup water
3 tablespoons lemon juice
3 tablespoons olive oil
1-2 fat garlic cloves
3/4 cup fresh herbs (cilantro, Italian parsley, dill or basil or a combo!) tiny stems ok!
2–3 slices jalapeno (optional)
1/2-1 teaspoon salt, start with 1/2, add more to taste
1/2 cup tahini paste
Preheat oven to 425F.
Trim leaves off cauliflower leaving the long stem intact. Slice the very end off the stem. Slice the Cauliflower into 5-6 slices about ½-¾ inches thick.
Brush with olive oil and sprinkle with salt and pepper. Sprinkle generously with zaatar spice and place on a parchment lined sheet pan in the oven, to roast until fork tender about 20-25 minutes.
While it’s roasting make the green tahini sauce.
Place all the ingredients except the tahini paste in the blender, and blend until combined (but not smooth). Add the tahini paste and blend again until desired smoothness. Adjust salt to taste. Add more water to thin it out if you like.