Roasted cauliflower with Lebanese lentils and kaniwa

Lebanese flavors are some of my favorites. Cumin, fennel, cinnamon, lemon, garlic — could it get any better? Folded through some tender kaniwa, lentils, and caramelised onions, apparently it can. I make this dish when I have leftover grains and legumes in the fridge, as it comes together quickly when these have been precooked. Although I’ve paired the kaniwa and lentils with golden roasted cauliflower, any vegetables would be delicious on the side, such as carrots, pumpkin, or beetroot.