Roasted Cauliflower & Lentil Bowl

Directions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with foil. Toss cauliflower with 2 Tbsp (30 mL) oil on prepared sheet then spread out in a single layer. Sprinkle with salt. Roast for 15 minutes or until cauliflower is deeply golden on the bottom. Reserve.
2. To make dressing, whisk tahini with oil, lemon zest, za’atar, garlic powder, and salt in a small bowl. Whisk in lemon juice. Reserve.
3. Combine lentils, chickpeas, and cucumber in a medium bowl. Add two-thirds of the dressing and stir very well to combine. Divide among four shallow bowls. Top with cauliflower and sprinkle with pomegranate seeds. Garnish with mint.