Preheat the oven to 375oF. Cut your broccoletti and cauliflower into bite-sized pieces. Toss with olive oil and salt and pepper. Place on a cookie sheet with a silpat mat or foil. Roast for about 15 minutes or until the vegetables are fork tender.
Prepare your quinoa by following the instructions on the back of the package. If you are preparing lentils, do the same.
Stir together all ingredients for the sauce. Add water to thin. Add salt or additional syrup or lemon juice to achieve your desired taste.
Combine the vegetables, lentils, and quinoa in a bowl. Top with the sauce, pomegranate seeds, and cilantro.