A delicious, flavor packed vegetarian dish.
Preheat the oven to 400 degrees. Cut cauliflower into 1 in slices, chunks, or a combination of slices and chunks. Drizzle with olive oil, zataar, salt, and pepper. Cook for about 30 minutes, flipping halfway through.
Meanwhile, make the tahini sauce. Combine tahini and lemon juice, the mix will somewhat seize and become lumpy. Smooth it out with the water and coconut aminos. Add in garlic powder and salt and pepper to taste.
Time to assemble. Place the roasted cauliflower on a serving platter. Drizzle with desired about of tahini sauce. Garnish with dried cranberries, green onions, and crushed pistachios.
Serve and enjoy!
If you are not on the Whole30 program, you can substitute 1 tablespoon maple and 2 tablespoons soy sauce for the coconut aminos.
You can store extra tahini sauce in the fridge in an airtight container for up to two weeks.