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Preheat the oven to 400'.
Break up the cauliflower florets, discarding the core. Cut pieces to about half-dollar size.
Pile cauliflower on a sheet pan, drizzle with olive oil, salt, garlic powder, coriander, za'atar, thyme, and cayenne. Toss to combine.
Spread cauliflower in a single layer on the sheet pan and roast in the upper third of the oven for about 30 minutes until tender and browned in parts.
In a bowl, whisk together tahini and water. Add olive oil, honey, rice wine vinegar, lemon zest, red pepper flakes, salt, and pepper.
To assemble, spread greek yogurt on the bottom of the plate, top with greens, roasted cauliflower, drizzle with tahini sauce, and top with toasted pinenuts and pomegranate seeds.