Preheat the oven to 450F. Arrange the cauliflower on a baking sheet with cooking spray or parchment paper. Sprinkle with the zataar and drizzle with the olive oil. Roast the cauliflower for 15-20 minutes until browned in spots but not mushy.

Meanwhile, make the dip. Zest the lemon and reserve the zest. Combine the sour cream, cream, tahini, juice of the lemon, and salt in a bowl. Stir until smooth and taste: adjust the seasonings to your preference.

When the cauliflower is roasted, sprinkle with the reserved lemon zest and serve with the tahini sauce for dipping or drizzling.

Enjoy!