Heat the oven at 165 °C/329 °F.
Cut the cauliflower in small florets and place in a bowl with salted water. Let soak for five minutes. Drain well.
Line a baking sheet with parchment paper.
Transfer the cauliflower florets on the baking sheet.
Add the coconut oil, cumin powder and black pepper and toss to combine.
Bake for 20 minutes, tossing once or twice for uniformly cooking, until golden and tender.
Remove the cauliflower from the oven and transfer into a large bowl.
Add the lentils, olive oil and lime juice and mix to combine.
Season with salt and freshly ground black pepper, and top with roughly chopped parsley.