Roasted Cauliflower Lentil Salad

-1 Preheat the oven to 400 F
-1 Slice the cauliflower into florets and chop the carrots into 2 inch pieces. Layer them on a large parchment lined sheet pan
-1 Combine the roasted veggie spices together in a bowl. Drizzle the olive oil over the vegetables, then coat them in the spice mixture. Toss together to make sure the veggies are evenly coated
-1 Roast the vegetables for about 45 minutes to an hour, flipping half way. Timing will depend on the size of the cauliflower and the strength of your oven. 
-1 While the vegetables roast, prepare the mint tahini sauce by blending all of the ingredients in a blender until smooth. Start with 1/3 cup of the water, then gradually add more as needed to make a creamy sauce
-1 Once the veggies are roasted, add the kale to a large bowl and massage with the tbsp of olive oil, lemon juice and a pinch of salt and pepper
-1 Add the roasted veggies on top along with the cooked lentils, cucumbers, onions and pistachios. Pour the mint tahini dressing over and toss to combine. 
-1 Leftovers will stay fresh in the fridge for 3-4 days if the salad is already dressed. 
-1 The roasted veggies will last for 5-6 days, so they can be added to the salad with the tahini dressing when ready to serve throughout the week.