Preheat your oven to 425°F (220°C).

In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper until well coated. Spread the cauliflower evenly on a baking sheet.

Roast the cauliflower in the preheated oven for about 25-30 minutes, or until golden brown and tender, flipping halfway through for even cooking.

While the cauliflower is roasting, prepare the shrimp. In a medium bowl, combine the shrimp, za’atar spice blend, 1 tablespoon of olive oil, salt, and pepper. Toss until the shrimp are evenly coated.

Heat a large skillet over medium-high heat. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from heat.

In a small bowl, whisk together tahini, lemon juice, and enough water to achieve a drizzleable consistency. Season with salt to taste.

To serve, place the roasted cauliflower on a plate, top with the za’atar spiced shrimp, and drizzle with the tahini sauce. Garnish with chopped fresh parsley.