Preparation

Make the dressing

• In a small bowl, whisk the lemon juice, honey, and olive oil. Refrigerate in a covered bottle or container that can be easily shaken before using.

Make the salad

• In a large bowl, whisk 6 Tbs. of the olive oil with the curry powder, sugar, 2 tsp. salt, and 1 tsp. pepper. Put the cauliflower into the bowl, and toss to coat evenly. Cover and refrigerate overnight.
• Position a rack in the center of the oven, and heat the oven to 350°F. Drizzle the cut side of each squash half with 1 Tbs. oil, and season each with 1 tsp. salt and 1/2 tsp. pepper. Put the squash cut side down on a large rimmed baking sheet. Transfer to the oven, and bake until tender when pierced with the tip of a knife, about 60 minutes. Remove from the oven, and set aside until cool enough to handle. Scrape the stringy flesh of the squash out of the skins into a large bowl. Cover and refrigerate until ready to use.
• In a medium saucepan over medium heat, heat the remaining 2 Tbs. oil until shimmering. Add the onions, carrots, and celery, and cook, stirring occasionally, until soft, about 4 minutes. Stir in the lentils. Add the thyme, bay leaf, and stock. Stir to combine, and bring to a boil over medium-high heat. Reduce the heat, and simmer until the lentils are just cooked through but not mushy, about 27 minutes. Drain if necessary, and discard the bay leaf and thyme. Season to taste with salt and pepper. Set aside, or store covered in the refrigerator until ready to use.
• Spread the cauliflower in an even layer on a large rimmed baking sheet. Roast at 350°F until tender, about 25 minutes. Heat the broiler on low. Broil the cauliflower until lightly brown, 2 to 3 minutes. Season to taste with salt and pepper. Set aside.
• To serve, gently toss the pine nuts, raisins, and mint with the squash, and season to taste with salt and pepper. Arrange a bed of the squash on a platter or individual plates; place a ring of lentils around the squash. Dollop the yogurt in the center of the squash, and put the cauliflower on top of the yogurt. Sprinkle with the pomegranate seeds, and dress with 6 Tbs. of dressing and a drizzle of pomegranate molasses. Garnish with the mint leaves, and serve, passing the remaining dressing.