Roasted Cauliflower & Lentil Bowl Recipe

Ingredients

• half large cauliflower, broken into small florets
• 2 Tbsp (30 mL) canola oil
• 1/4 tsp (1 mL) salt
• 1 cup (250 mL) cooked green lentils
• 1 cup (250 mL) canned chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 cup (125 mL) pomegranate seeds
• chopped fresh mint (optional)
• DRESSING:
• 1/4 cup (60 mL) tahini
• 1/4 cup (60 mL) canola oil
• 1 lemon, zested
• 1/2 tsp (2 mL) za’atar
• 1/4 tsp (1 mL) garlic powder
• 3 Tbsp (45 mL) lemon juice