"Roasting cauliflower intensifies its flavor. Served with a creamy tahini sauce, this is a simple yet delicious side dish or starter. It's also great as part of a meze spread. You can serve the cauliflower hot or at room temperature."
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with 1 tablespoon olive oil.
Place cauliflower florets into a bowl and toss with remaining 1 tablespoon olive oil, za'atar, and salt. Arrange in a single layer on the prepared baking sheet.
Bake in the preheated oven until golden brown, 35 to 45 minutes, turning after 20 minutes.
Prepare the tahini sauce while the cauliflower is roasting. Mix yogurt, tahini, and lemon juice in a small bowl until well combined. Stir in warm water, 1 tablespoon at a time, until a drizzling consistency is achieved. Season with more salt or lemon juice if desired.
Place sesame seeds in a small skillet over medium heat. Toast, stirring often, until golden, about 3 minutes. Remove from the skillet.
Arrange cauliflower in an even layer in a shallow dish, drizzle with tahini dressing, and sprinkle with toasted sesame seeds and sumac.