Roasted Cauliflower Salad

In your clay pot, add cauliflower and 1/2 cup of water. Gently coat the cauliflower florets with a drizzle of olive oil, as well as a pinch of salt and pepper. Set on stew to cook for 20-30 minutes or until browned around the edges.

In a medium bowl, toss the arugula and roasted cauliflower with a drizzle with olive oil, a squeeze of lemon, and a pinch of salt. Spread onto a platter and drizzle ⅓ of the tahini sauce on top. Sprinkle on the lentils, the pickled onions, pine nuts, apricots, and olives. Drizzle with the remaining tahini dressing (or as much as you like) and top with microgreens, if using. Season to taste and serve.