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Preheat the oven to 400F and line a large sheet pan with parchment paper.
Prepare the green tahini sauce by adding all ingredients to a food processor or blender and processing until smooth. Set aside.
Cook the lentils according to package instructions in salted water until tender, 14 to 16 minutes, then drain and set aside. While the lentils cook, cut the cauliflower head into small florets and carrots into 1-inch pieces.
Add the cauliflower florets and carrot pieces to a mixing bowl and toss with the garlic, oregano, paprika, salt, black pepper, and red pepper flakes. Transfer to the sheet pan and spread out evenly. Bake until the cauliflower is softened, 20 to 25 minutes.
Toss the cauliflower and carrots and add the cooked lentils to the sheet pan. Spread everything out evenly in one layer and bake until the lentils and cauliflower are both crispy, another 15 to 18 minutes.
While the vegetables bake, cook the rice according to package instructions, until fluffy. Remove from heat, season with a few pinches of salt, and mix in the chopped kale to wilt.
Evenly divide the rice into low bowls, add the cooked vegetables and crispy lentils on top, drizzle the green tahini sauce, and top with a sprinkle of chopped cilantro and sliced green onion. Enjoy immediately for best results.