Preheat oven to 400 degrees F.
Toss your cauliflower and tomatoes in 2 tablespoons olive oil, then sprinkle with za'atar and salt if needed and toss again. Spread onto a foil lined cookie sheet and roast for 25 minutes or so until well browned.
While your veggies are roasting, make the dressing. Whisk together shallot, mustard and lemon in a small bowl. Then drizzle in olive oil while whisking. Whisk in cilantro and salt and pepper to taste.
Also, make your egg! Bring a small saucepan of water to a boil. Lower to a simmer, place egg gently inside, and simmer for 6 minutes. Run cooked egg under cold water to stop cooking. Peel and slice in half the long way.
Toss cooked quinoa with dressing. Place in two bowls and top with cauliflower and tomatoes, raisins, pomegranate, 1/2 egg in each, and cilantro and sesame seeds for garnish. You can serve this dish warm or at room temperature!