Step 1

Preheat the oven to 400 degrees Fahrenheit.

Step 2

Chop cauliflower into bite sized florets. Toss with olive oil and spices in a large bowl and arrange in a single layer on baking sheet. Bake for 30-35 minutes or until cauliflower is tender and browned. Set aside.

Step 3

While the cauliflower bakes, add lentils and broth to a small saucepan. Bring to a boil and then lower heat so that lentils come down to a simmer. Simmer until lentils are tender (~15 min). Drain off any broth if you have any left in the pan. Set aside.

Step 4

Make the dressing by adding all the dressing ingredients (oil to black pepper) to a jar. Screw the lid on the jar tightly and shake to mix up the dressing.

Step 5

To assemble your salad, add the cauliflower, cooked lentils, almonds, mint, parsley, pomegranate, and feta to a large bowl. Drizzle with dressing. Toss well to mix everything together.

Step 6

Serve immediately or store in the fridge for up to 3 days. Tastes great packed as a salad to take to work for lunch!