heat oven to 450°, line a large sheet pan with parchment paper
toss cauliflower with avocado oil and a little salt & pepper, roast until it starts to get tender, about 10-15 minutes
remove cauliflower from oven and add chickpeas to the pan, along with the za’atar and lemon zest (if using), toss to blend
return pan to oven and roast until cauliflower is completely tender and chickpeas are a little crispy, about 10-15 more minutes
meanwhile, make tahini sauce by whisking tahini and a little filtered water to thin to a drizzling consistency (I used about 2 tablespoons of water), season to taste with salt and pepper
drizzle cauliflower and chickpeas with tahini sauce, then top with mint and pistachios, serve warm
Recipe Notes
if you cannot find za’atar, you can sub sumac or turmeric
if you prefer a sweeter tasting sauce, you can add 1 teaspoon of pure maple syrup to the tahini sauce
you can omit pistachios, or add pine nuts or walnuts if you like those