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To start, preheat the oven to 400 F.
Add the cauliflower florets to a baking dish and season with the olive oil, harissa, pomegranate molasses, sumac, salt, pepper, and zaatar. Toss together until evenly coated.
Place in the oven to bake for about 35-40 minuted until tender and lightly caraemlized flipping once halfway through baking.
Meanwhile, prep the yogurt base by combining plain yogurt with tahini paste, lemon juice, and salt.
Add the yogurt sauce to the bottom of your desired serving dish. I like to spread it out in swirls at the bottom of the plate.
To prepare the garlic oil, add the olive oil to a pan along with the sliced garlic and aleppo pepper. Cook for a few minutes until the garlic slices are browned and crisp.
To continue assembling, add the roasted cauliflower on top of the yogurt evenly. Then, drizzle the garlic olive oil all over the top.
Lastly, squeeze some fresh lemon juice over the top and garnish with some chopped parsley or cilantro. Grab a fork and dig in!