Roasted Cauliflower With Lentils, Feta, Pomegranate, Mint & Tahini

"Meatless Monday meal idea: Roast off some cauliflower and serve with with lentils, feta cheese, pomegranate seeds, mint and a large drizzle of tahini dressing."
-- @amandafrederickson

A Note from Feedfeed

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!


Jump to Section
  • Recipe Card
Prep time 30mins
Cook time 20mins
Serves or Makes: 6

Recipe Card


  • 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

Tahini Dressing


  • 2 tablespoons tahini
  • 2 tablespoons water
  • juice of 1/2 lemon
  • 2 teaspoons honey
  • pinch of salt


  • Step 1

    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.

  • Step 2

    Meanwhile, make the tahini dressing by whisking all of the ingredients together in a small bowl.

  • Step 3

    To assemble, add the roasted cauliflower to a bed of lentils and top with feta, pomegranate arils and tahini dressing.