Toss the sliced cauliflower with a bit of olive oil and spread in a single layer on baking sheets. Sprinkle with desired amount of cumin, curry, coriander, paprika, salt and pepper. Roast at 375 degrees until nicely browned, about 20-30 minutes.
While the cauliflower is roasting, combine the lentils with the water, bay leaf, shallot and some salt and pepper in a stockpot and bring to a simmer. Cover and cook until the lentils are soft, about 20-30 minutes, adding more wanter if the lentils start to dry out. When soft, drain if there is excess liquid and remove the bay leaf.
While the lentils are cooking, combine the lemon juice, tahini, water and garlic in a small covered container and shake vigorously to mix well. Season with salt and pepper and then adjust any ingredients to taste, adding more lemon juice, tahini, or water as desired.
To serve, combine the lentils with the cauliflower and drizzle with dressing. Serve warm or at room temperature.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2014/04/spiced-roasted-cauliflower-with-lentils/