Lebanese Lentil & Pomegranate Kibbeh with Roasted Cauliflower Steaks & Tahini-Yogurt Drizzle

Ingredients

• 1 cup brown lentils, cooked and cooled
• 0.5 cup fine bulgur wheat
• 0.5 cup hot water, for bulgur
• 2 tbsp pomegranate molasses
• 0.25 cup fresh pomegranate seeds
• 0.5 medium red onion, finely minced
• 3 tbsp fresh mint, finely chopped
• 3 tbsp fresh parsley, finely chopped
• 1 tsp ground cumin
• 0.25 tsp ground cinnamon
• 0.5 tsp Aleppo pepper
• 3 tbsp extra virgin olive oil, divided
• 0.75 tsp sea salt
• 0.25 tsp black pepper
• 0.5 head cauliflower, cut into 2 thick steaks

Instructions

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   Pour hot water over bulgur wheat in a bowl, cover and let stand 30 minutes until absorbed and tender. Fluff with fork.