Prep and Roasting

1. Trim leaves from cauliflower head and cut into large uniform florets (3-4″). Halve the florets from stem to crown, to create a flat side. 
2. Add the garlic cloves (with skin) to a large bowl and drizzle with a teaspoon of the oil to coat, then place two cloves on each of the prepared pans. Place the florets in the bowl used for the garlic, drizzle with the remaining two teaspoons of oil and toss to coat. 
3. Combine the cumin, coriander, salt, and ground white pepper in a small bowl and sprinkle on the cauliflower while tossing. This doesn’t have to be perfectly distributed since it will all be processed later.
4. Divide the cauliflower, cut side down, between the prepared pans, leaving half of one pan open for the peppers. Rub the skin side of the peppers in any remaining oil and seasoning in the bowl from the cauliflower, then add to the pan with reserved room, skin side up.
5. Roast for 25 minutes, with the pepper pan on the top rack. Do not rotate pans or flip the vegetables. Remove after 25 minutes, cover the peppers in foil, and allow vegetables to cool for 10 minutes.  

Blending and Serving

1. Remove the garlic cloves from the pans immediately and place on a cutting board. Once cool enough to handle, remove and discard skins, slice three of the cloves crosswise, and mince the fourth. Set aside separately.
2. After 10 minutes of resting, uncover the peppers and remove and discard skin. Roughly chop two sections, dice the third, and set aside separately.
3. To a food processor bowl, add lemon juice and any liquid from the roasted pepper pan (there may be a little). Add half of the cauliflower and top with evenly distributed chopped peppers, sliced garlic, tahini paste, salt, and 1 1/2 teaspoons of the Za’atar seasoning. Place the remaining cauliflower on top and pulse to combine.
4. Alternate pulsing several times and scraping down the sides of the bowl until the ingredients begin to break down into small pieces, then process to desired smoothness. This will take several minutes and several more bowl scrapings to ensure even texture. If the hummus is overly dry, add water, one tablespoon at a time, and pulse (we used one tablespoon of water and had almost a tablespoon of liquid from the roasted pepper pan). 
5. While the hummus is blending, gently combine the diced peppers, minced garlic, and half of the remaining za’atar seasoning. Once hummus is fully blended, transfer to a bowl that can accommodate about 3 cups. 
6. Serve immediately or cover tightly and refrigerate, up to overnight. If making ahead of time, store the diced pepper topping separately until ready to serve. When ready to serve, create a shallow well in the center of the dip with a silicone spatula or the back of a spoon. Transfer the seasoned peppers and garlic to the center of the hummus, filling the well. Sprinkle the entire top of the dip with the remaining 1/4 teaspoon of za’atar seasoning.