1 whole cauliflower- leaves trimmed ( leave the stem
intact)- sliced into ½ inch thick steaks
1 tablespoon olive oil
3–4 teaspoons zaatar spice ( a blend of cumin, coriander,
sumac, sesame seeds)
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
½ cup tahini paste
salt and pepper to taste
Green Tahini Sauce
1/2 cup water
3 tablespoons lemon juice
3 tablespoons olive oil

Oven temperature set at 425F.
While trimming the leaves, the long stem of the cauliflower should remain undisturbed. Trim the very tip of the stem
using a knife. Make five or six slices from the cauliflower that are each between 12 and 34 inches thick. View pictures.
Sprinkle salt and pepper over the surface after applying olive oil. Place on a parchment-lined baking sheet,
generously season with za’atar, and roast for 20 to 25 minutes, or until fork tender.
While the food is roasting, prepare the green tahini sauce.
Blend the ingredients in the blender, excluding the tahini paste, until well blended (but not smooth). To achieve the
desired smoothness, re-blend after adding the tahini paste. To taste, adjust the salt. If you’d like, add extra water to
thin it out.
Serve the cauliflower steaks with green tahini sauce on a plate. Serve with the common kale salad!