Preheat your oven to 400°F (200°C). Toss your cauliflower florets and diced bell peppers in a large bowl with 2 tablespoons of olive oil, cumin, paprika, salt, and pepper. Spread them in a single layer on a parchment-lined baking sheet and roast for 25 to 30 minutes, turning once halfway through, until edges are beautifully tender and charred.

While the vegetables roast, add your rinsed lentils to a saucepan with 2½ cups of water. Bring to a boil, then lower the heat to a simmer. Cover and cook for about 15–20 minutes until tender but still retaining an al dente bite. Drain off any remaining liquid and let them cool slightly.

In a small bowl, whisk together the tahini, lemon juice, minced garlic, olive oil, salt, and pepper. The mixture will initially seize and turn thick. Gradually whisk in warm water, one tablespoon at a time, until the sauce transforms into a completely smooth, pourable, creamy consistency.

In a large decorative serving bowl, combine your warm lentils, roasted cauliflower, and roasted bell peppers. Toss in the fresh halved cherry tomatoes, finely chopped red onion, and greens. Pour the creamy tahini dressing over the top or dollop it right in the center as pictured. Dust with an extra pinch of paprika or cracked black pepper and serve immediately.