Cut the cauliflower into florets, place them in an oven dish and toss with olive oil and salt. Shred the bread into small pieces, drizzle with olive oil and add it to the cauliflower. Roast them together for about 10 minutes, or until golden brown.
Cook the lentils for about 20 minutes. Use half of a lemon and thinly slice its peel. Add it to the boiled lentils. Prepare the dressing mixing the tahini with the lemon juice, garlic, a couple of tablespoons boiling water, and some olive oil.
Finally, combine the roasted cauliflower & bread with the lentils, fresh mint, and pomegranate seeds. Generously sprinkle with tahini dressing. Bon appetit!