1Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Carefully slice the head of cauliflower into four 1-inch thick 'steaks', trying to keep the core intact for stability. Any florets that break off can be roasted alongside.

2Arrange the cauliflower steaks on the prepared baking sheet. Drizzle generously with 2 tablespoons of olive oil, then sprinkle evenly with za'atar, sea salt, and black pepper. Roast for 25-30 minutes, flipping halfway, until the cauliflower is tender and deeply golden brown at the edges.

3While the cauliflower roasts, prepare the tahini drizzle. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and 1 tablespoon of cold water. Gradually add more cold water, a teaspoon at a time, whisking constantly, until the sauce reaches a smooth, pourable, yogurt-like consistency. Season with a pinch of salt if desired.

4For the pomegranate-pistachio salsa, combine the pomegranate seeds, chopped pistachios, fresh mint, finely diced red onion, white wine vinegar, the remaining 1 tablespoon of olive oil, and optional honey/maple syrup and red pepper flakes in a small bowl. Stir gently to combine and allow the flavors to meld.

5Once roasted, transfer the cauliflower steaks to serving plates. Drizzle generously with the tahini sauce and spoon the vibrant pomegranate-pistachio salsa over the top. Serve immediately as a stunning vegetarian main or a hearty side dish.