Ingredients:

For the cauliflower:

1 head of cauliflower

1 tbsp avocado oil

1.5 tsp za’atar seasoning

zest of half a lemon

1/4 tsp crushed red pepper

1/2 tsp salt

1/2 tsp pepper

For the dressing:

1/4 cup olive oil

1 tbsp red wine vinedar

1 tbsp lemon juice

zest of half a lemon

1 tbsp dijon mustard

1 clove of garlic, grated or finely minced

salt and pepper to taste

Garnish, in whatever quantity you so desire:

green olives, chopped

flat leaf Italian parsley, chopped

pine nuts

Method:

Preheat your oven to 400. Chop the cauliflower into florets and toss with avocado oil, za’tar, lemon zest, crushed red pepper, salt and pepper. Roast for 15 minutes, flip, and roast for an additional 10 minutes.

While the cauliflower is roasting, make your dressing by combining all dressing ingredients. Set aside for 10 minutes to allow flavors to meld.

When the cauliflower is nicely charred, remove from the oven and plate. Toss with salad dressing, green olives, parsley, and pine nuts.

Enjoy!