- 1 head cauliflower, leaves removed, and cut into florets
- 1 tablespoon olive oil
- salt and pepper, to taste
- 2 cups cooked lentils
- 1/2 cup feta cheese
- pomegranate arils, for garnish
- 2 tablespoons tahini
- 2 tablespoons water
- juice of 1/2 lemon
- 2 teaspoons honey
- pinch of salt
Preheat the oven to 450˚F. Add cauliflower to a sheet pan and drizzle with olive oil and salt and pepper. Roast for about 20 minutes, or until golden brown and tender.
Meanwhile, make the tahini dressing by whisking all of the ingredients together in a small bowl.
To assemble, add the roasted cauliflower to a bed of lentils and top with feta, pomegranate arils and tahini dressing.