Preheat oven to 425F.
Cut cauliflower into 1-2 inch florets and spread evenly over a baking sheet.
Drizzle with 3 tbsp olive oil, salt and pepper. Roast for 25 minutes.
Over medium heat, sauté pancetta cubes in 1 tbsp oil.
Add in TJ mirepoix and cook for about 3 minutes, until vegetables begin to soften.
Add TJ lentils, and top with chicken stock, salt, pepper, fresh thyme and a bay leaf.
Let simmer for about 15 minutes.
After removing lentil mix from the heat, add sherry vinegar. Top with roasted cauliflower and serve.
