Cut the head of cauliflower into medium pieces and throw away the core. Work in batches, pulse the chunks in a food processor with the S-blade until you’re left with tiny pieces.
Wrap the cauliflower rice in a clean muslin towel and twist, and squeeze as much water as possible from the rice.
Add the olive oil to the pan, after it gets hot add the garlic. Cook while stirring until the garlic is fragrant, that'll take about 10 to 20 seconds. Add the beans and corn toss it for few seconds, add cauliflower rice, zaatar spice mix, red pepper flakes, salt, and black pepper, and stir to combine.
Cook, stir every minute or so until the cauliflower rice is hot and turns golden in various places, this may take anywhere around 7 to 10 minutes.
Remove the pan from the heat. Stir in the tahini, cilantro, and lemon juice. Season to taste with salt and pepper, and serve warm.
Nutrition: this recipe has 6 servings as a side dish. Each serving has 5 NET carbs.Substitutions: you can play with the veggies and use asparagus, mushrooms, red onions. Instead of cilantro, you can use fresh dill or parsley. You can omit the corn if you are on a strict keto diet.To Reheat: add some olive oil to a skillet and cook until hot. Or place in a microwave-safe dish and heat for 1-2 minutes or until hot. To Freeze: put in a freezer-safe bag or container. It will last in the freezer for 3-4 months. Thaw in the fridge before warming up.