Za'atar Roasted Cauliflower Bowl

Instructions

1. Roast the cauliflower
   Preheat oven to 425°F (220°C). In a large bowl, toss cauliflower florets with 2 tablespoons olive oil, za'atar spice, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20-25 minutes until golden and tender, turning halfway through.
2. Prepare the quinoa
   While the cauliflower roasts, combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
3. Make the tahini sauce
   In a small bowl, whisk together tahini, lemon juice, minced garlic, remaining 1 tablespoon olive oil, and 2-3 tablespoons water until smooth. Season with salt and pepper to taste. Add more water if needed to reach desired consistency.
4. Prepare the vegetables
   In a medium bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, and half of the chopped parsley. Toss with a pinch of salt and pepper.
5. Warm the chickpeas
   Heat a small pan over medium heat. Add the drained chickpeas and cook for 3-5 minutes until warmed through. You can add a pinch of za'atar for extra flavor if desired.
6. Assemble the bowls
   Divide the quinoa among four bowls. Top each with roasted cauliflower, warmed chickpeas, and the fresh vegetable mixture. Drizzle with tahini sauce and garnish with remaining parsley.