Lentil Salad with Roasted Cauliflower

Preheat the oven to 200°C. Break the cauliflower into smaller florets, place them on a baking sheet, then toss with olive oil, curry powder, chili, and a pinch of salt. Roast for about 20-25 minutes, until golden brown and tender.

Drain and rinse the canned lentils. Mix them with finely chopped parsley and lemon juice. For the dressing, whisk the Greek yogurt until smooth with the tahini.

Spread the tahini yogurt on the bottom of the plates, pile the lentils on top, then add the roasted cauliflower florets. Sprinkle with fresh pomegranate seeds and serve with warmed pita bread.