1. Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6.
2. In a large bowl, combine the chicken breasts, olive oil, Za’atar spice blend, salt, and pepper. Toss well to ensure the chicken is evenly coated with the spices. Allow the chicken to marinate for 30 minutes if time allows (optional).
3. Meanwhile, spread the cauliflower florets and red onion slices on a baking tray. Drizzle with olive oil, sprinkle with minced garlic, and season with salt and pepper. Toss to coat the vegetables evenly.
4. Place the marinated chicken breasts and the tray of vegetables in the preheated oven. Roast for 25-30 minutes or until the chicken is cooked through and the cauliflower is tender and golden brown.
5. While the chicken and vegetables are roasting, prepare the lemon dressing. In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper until well combined.
6. Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Slice the chicken breasts into thin strips.
7. In a large serving bowl, combine the roasted cauliflower, red onion, sliced chicken, lemon zest, and parsley. Drizzle the lemon dressing over the salad and toss gently to coat.
8. Sprinkle the toasted pine nuts over the salad just before serving.
9. Serve the Za’atar Chicken with Roast Cauliflower Salad and Lemon as a light and flavourful meal. Enjoy!

Note: You can adjust the quantities and seasonings according to your taste preferences. Additionally, feel free to add other vegetables or herbs to the salad to make it even more vibrant