Preheat oven to 350° and prepare a baking sheet with lined paper.
Cut the cauliflower into bite-sized pieces. Add the cauliflower to a large bowl, then drizzle the olive oil onto the cauliflower and add spices. Mix everything to ensure an even coating of spices on the cauliflower.
Add the cauliflower to a sheet pan. Make sure to give the cauliflower space so it doesn't steam well it's baking. You want nice crispy florets!
Bake for 15 -20 minutes or until the cauliflower is softened and golden in colour.
Once cauliflower is finished baking allow to cool for 5 minutes. NOT too long, you want to eat it when it's still warm.
Meanwhile. It's time to make your lemony tahini dressing. Add all of the tahini dressing ingredients into a mini blender and blitz until smooth. If you don't have a blender, add all of the ingredients into a small bowl and mix well.
Find your favourite large salad bowl, add the cooked lentils, and watercress to the bowl. Then add the cauliflower. Top the cauliflower with dried fruits, almonds and pickled onions.
Drizzle the tahini dressing on the salad just before eating.
Enjoy with a loved one.