This salad is so perfect. It has lots of flavor and the crispy oregano takes it to the next flavor level. Can be served warm or cold.
Preheat oven to 380°F. Place cauliflower on a baking tray and drizzle with olive oil. Season with salt and pepper. Bake for about 20 minutes and shake the tray after 10 minutes. The cauliflower should be al dente—not soft and not hard. Add 8 sprigs of oregano after the first 10 minutes and let it crisp up in the oven. Meanwhile, mix tahini, lemon juice, garlic, and salt in a blender. Blend until smooth. Add water a little at a time until you have a smooth and creamy sauce. Place cauliflower in a bowl and add sauce. Mix well and top with pine nuts and oregano.