Step 1

Preheat oven to 400 degrees F (204 C). Line a baking sheet (or more as needed) with parchment paper.

Step 2

Add cauliflower to a mixing bowl and toss with coconut oil (or water), curry powder, and sea salt. Transfer to baking sheet and roast cauliflower for 20-25 minutes or until golden brown and tender.

Step 3

Prepare dressing by adding green curry paste, tahini, lemon juice, maple syrup, salt, and pepper to a mixing bowl and whisking to combine. If needed, thin with water until pourable.

Step 4

Taste and adjust flavor as needed, adding more green curry paste for a stronger curry flavor, tahini for greater thickness, lemon juice for acidity, or maple syrup for sweetness.

Step 5

Assemble salad by adding lettuce to a serving platter or bowl. Top with lentils, grapes, and cooked cauliflower and serve with dressing. Optional: garnish with fresh cilantro.

Step 6

Best served fresh. Store leftovers in airtight container for 3-4 days. Store dressing separately for up to 1 week.