1 large cauliflower
3 tablespoons of za’atar seasoning
2 tablespoons of grapeseed oil or avocado oil
1 cup of green olives ( I love castelvatrano)
1/2 cup of fresh parsley chopped
Sea salt and black pepper to taste
Pre-heat oven to 425. Remove outer leaves of cauliflower and slice into 1/2-inch slabs in the shape of “steaks” not florets. Drizzle oil on the flat parts of the cauliflower and rub until coated well. Transfer to a greased baking sheet or cast-iron pan. Sprinkle za’atar over cauliflower, then 1/2 chopped parsley and season with salt and pepper. Add olives to pan. Roast in oven for 20-25 minutes until cauliflower is browned and tender. Remove from oven and squeeze half of lemon over cauliflower. Top with remaining parsley. Serve hot.