Preheat your oven to 200°C (400°F). Spread the cauliflower florets on a baking tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 20 minutes or until golden brown and tender.
While the cauliflower is roasting, heat a grill pan or frying pan over medium heat. Rub the chicken breast with za'atar, followed by 2 tablespoons of olive oil, and season with salt and pepper.
Cook the chicken in the hot pan for about 6-7 minutes on each side or until the internal temperature reaches 75°C (165°F) and the juices run clear. Remove the chicken from the pan and let it rest for 5 minutes, then slice it.
In a large mixing bowl, combine the arugula, corn, roasted cauliflower, and chopped mint. Toss gently to combine.
To serve, divide the salad among four plates, top with sliced chicken, and garnish with lemon wedges on the side. Optionally, sprinkle with crumbled feta cheese and cherry tomatoes for added flavor.
