Roasted Cauliflower

1 head of cauliflower, washed
Kosher salt
1/4 cup olive oil
1/2 cup tehina
1/4 tsp sweet paprika
2 tsp za’atar
1/3 cup roasted pumpkin seeds
Preheat oven to 400°F
Place cauliflower in a large bowl, then sprinkle with 1 teaspoon kosher salt. Pour boiling water over the cauliflower until it is completely submerged. After 15 minutes, drain the cauliflower.
Place on a parchment lined baking tray and drizzle with olive oil and a dash of salt.
Bake for 45-50 minutes, until fork tender.
Place cooled cauliflower on a serving dish, then drizzle with tehina. Sprinkle with paprika and za’atar and garnish with pumpkin seeds.