Lentil Bowls with Cauliflower and Tahini Sauce | Tasty Kitchen: A Happy Recipe Community!

Ingredients

• FOR THE LENTILS:
• ¼ whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 1 cup Green Lentils (or Any Kind You Like!)
• 1-½ cup Vegetable Stock (more Or Less Depending On The Package Directions)
• FOR THE ROASTED CAULIFLOWER AND TOMATOES:
• 1 head Cauliflower, Cut Into Florets
• ½ cups Cherry Tomatoes, Halved
• Olive Oil And Salt
• 1 Tablespoon Zaatar Spice Blend
• FOR THE PICKLED RED ONIONS:
• ¼ cups Water
• ½ cups Rice Vinegar
• ½ teaspoons Salt
• 1 teaspoon Sugar
• ½ whole Medium Red Onion, Sliced
• FOR THE TAHINI SAUCE:
• ⅓ cups Plain Tahini
• ¼ teaspoons Sugar
• 1 clove Garlic, Minced
• FOR THE PESTO GREMOLATA:
• 1 Tablespoon Prepared Pesto
• ¼ teaspoons Coarse Salt
• 1 whole Lemon, Zested (about 2 Teaspoons Zest, Don't Obsess About It)
• Feta Cheese, For Topping (optional)