Preheat the oven to 200°C / 400°F and line the baking tray.

Boil the cauliflower for 10 minutes until barely tender, then drain it well.

Drain the chickpeas and place them on the baking tray with the cauliflower.

Mix the ground beef with paprika, zaatar, garlic powder, salt, and 1 teaspoon olive oil.

Oil your hands lightly and shape the seasoned beef into small patties.

Arrange the beef patties on the baking tray beside the vegetables and chickpeas.

Season the cauliflower and chickpeas with paprika, zaatar, salt, and 1 tablespoon olive oil.

Add small pieces of butter over the tray, if using, then roast for 25 minutes.

Remove the beef patties with a spatula once browned, then roast the cauliflower and chickpeas for 5 more minutes.

Cut the lavash bread into small pieces and coat it with the remaining olive oil.

Toast the lavash pieces in the oven until crisp, about 5 minutes.

Whisk Greek yogurt, tahini, and lemon juice until the sauce is smooth.

Divide the roasted cauliflower, chickpeas, lavash croutons, and beef patties among four plates.

Spoon the tahini yogurt sauce over each plate and finish with sumac.