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

Ingredients

• 1 cup brown lentils, cooked and cooled
• 1/2 cup fine bulgur wheat
• 1/2 cup hot water, for bulgur
• 2 tbsp pomegranate molasses
• 1/4 cup fresh pomegranate seeds
• 1/2 medium red onion, finely minced
• 3 tbsp fresh mint, finely chopped
• 3 tbsp fresh parsley, finely chopped
• 1 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/2 tsp aleppo pepper
• 3 tbsp extra virgin olive oil, divided
• 3/4 tsp sea salt
• 1/4 tsp black pepper
• 1/2 head cauliflower, cut into 2 thick steaks
• 3 tbsp tahini
• 1/4 cup plain Greek yogurt, full-fat
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1/2 tsp sumac, for garnish

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.