Top off these vegetarian tacos with an herby blend of dill, cilantro and chopped jalapeño for a mildly hot kick.
 
Ingredients:
 
1 small head cauliflower
½ cup + 2 Tbs olive oil
1 Tbs za’atar
1 tsp ground cumin
½ tsp salt
1 jalapeño, seeded and chopped
½ cup dill
1 cup cilantro
1 clove garlic
Juice of 1 lemon
6-8 corn tortillas
For serving: crumbled feta, toasted sesame seeds
 
Recipe:

1. Roast cauliflower cut into small florets with 2 Tbs olive oil, za’atar, ground cumin and salt at 400 degrees F for 20-30 minutes or until soft and charred.
2. In a food processor, combine chopped jalapeño, dill, cilantro, garlic, lemon juice and ½ cup olive oil until smooth.
3. To make tacos: warm corn tortillas, then add cauliflower and a good drizzle of spicy green herb sauce. Top with feta and toasted sesame seeds.