Preheat the oven to 400 F

Slice the cauliflower into florets and chop the carrots into 2 inch pieces. Layer them on a large parchment lined sheet pan

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

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.

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

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

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.

Leftovers will stay fresh in the fridge for 3-4 days if the salad is already dressed.

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.