Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Lay out the cauliflower, drizzle with the olive oil, and season with curry powder, salt, and pepper. Toss together with your hands until the florets are seasoned. Roast in the oven for 25 to 30 minutes or until fork tender. After 10 minutes into roasting, add the carrot noodles and toss together with the cauliflower. Roast for the remaining time (about 15-20 minutes) until cauliflower is fork-tender.

Meanwhile, cook the lentils. Add lentils, bay leaf and water to a medium pot and cover. Bring to a boil and then uncover, reduce heat to a low simmer, and cook for 15-20 minutes or until tender, adding more water if needed.

While lentils cook, prepare the dressing. Whisk all ingredients together in a bowl and set aside.

When all ingredients are done cooking, plate the lentils on a serving dish and top with cauliflower and carrots. Pour over the dressing and garnish with cilantro.