Roast the cauliflower. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Toss the cauliflower with drizzles of olive oil and pinches of salt and pepper and roast for 20 to 25 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.
Recipe by Love and Lemons at https://www.loveandlemons.com/roasted-cauliflower-salad/