Preheat the oven to 400 degrees F.
Cut the romanesco into half inch steaks, leaving the stem at the bottom to hold the florets together.
In a bowl, add olive oil, garlic, and za’atar and mix to combine.
Place the romanesco steaks in a single layer on a large tray lined with parchment paper.
Brush both sides with the za’atar mixture and season with salt and pepper.
Bake for 25 minutes, flipping them halfway to ensure even roasting and caramelization.
While the romanesco is roasting, bring a pot of water to a boil over medium-high heat and add the lentils. Decrease the heat to maintain a simmer and cook for 15 minutes. Once the lentils are tender, drain under cold water, and set aside.
To make the dressing, place the tahini, yogurt, lemon juice, salt, and pepper in a bowl and mix to combine.
When ready to serve, divide the romanesco steaks, lentils, and pomegranate seeds onto salad plates. Drizzle with yogurt tahini dressing.