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For the topping:
For the whipped lentils:
Preheat the oven to 425. Line a sheet pan with parchment paper and set aside.
Bring the water and lentils to a boil, reduce heat then cover and cook for 12-16 minutes, until the lentils are very soft and slightly mushy. Drain and discard the water.
Mix together all the spices in a small bowl. Add the cauliflower and carrots to a sheet pan. Add the olive oil and spices and toss. Make sure that they are fully coated—you may not need all of the spice mix. Toss and place in the oven for 30-35 minutes.
While the veggies roast, add the cooked lentils, tahini, cumin, salt, lemon juice and garlic to a blender and blend until smooth. Set aside.
Add all ingredients for the topping to a medium bowl and mix to combine.
Spread some of the lentils, top with the cauliflower and carrots then the topping.