Preheat the oven to 425°F. Rinse and sort the brown lentils, and add to a small saucepan with 1½ cup (3 cups) water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 22 to 25 minutes. Drain any remaining water.

Chop the cauliflower florets into bite-size pieces. Add chopped cauliflower to a baking sheet and toss with 1 tbsp (2 tbsp) vegetable oil, just 1½ tsp (1 tbsp) curry powder, and a pinch of salt. Roast until browned in places, 17 to 20 minutes.

Peel and dice the carrot(s). Thinly slice the scallions, separating the greens and whites. Peel and mince the garlic. Zest, halve, and juice the lime(s).

In a small bowl, combine just half the minced garlic, lime zest, just half the lime juice, Vegenaise, and a pinch of salt. Mix the lime aioli well.

Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add diced carrot, sliced scallion whites, and remaining minced garlic, and cook until tender, 2 to 4 minutes. Add precooked brown rice and cook until crispy in places, another 3 to 4 minutes. Add cooked brown lentils and remaining curry powder. Toss to combine and cook until rice is hot, 2 to 3 minutes.

Add the remaining lime juice to the skillet, off heat. Divide the curry fried rice with roasted cauliflower between large plates. Sprinkle with sliced scallion greens and drizzle with lime aioli. Dig in!