Preheat oven to 400 degrees F (204 C). Line a baking sheet (or more as needed) with parchment paper.
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.
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.
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.
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.
Best served fresh. Store leftovers in airtight container for 3-4 days. Store dressing separately for up to 1 week.
*Prep time does not include preparing green curry paste. *If you like heavy dressing, multiply the recipe x 1 1/2 or 2. *Nutrition information is a rough estimate calculated with homemade green curry paste, without optional ingredients, and with all of the dressing and the oil.