Preheat the oven to 425°. Toss the cauliflower with the turmeric, 1 tsp. paprika, and 1/4 cup oil on a large rimmed baking pan. Season with salt and pepper, and spread in an even layer. Roast for 30 min., then remove the pan from the oven.
Meanwhile, in a small pot, bring the lentils, a large pinch of salt, and 3 cups water to a boil. Then reduce heat to medium, and simmer until lentils are tender, about 20 min.
Drain the lentils well, and transfer to a blender or food processor. Blend with 3 Tbsp. lime juice, the tahini, garlic, and remaining 1/2 tsp. paprika. Season with salt and pepper. If the hummus is too thick, add water, 1 Tbsp. at a time until it's a smooth, spreadable consistency.
Meanwhile, in a medium bowl, whisk the remaining 3 Tbsp. lime juice into the remaining 3 Tbsp. oil. Stir in the dried cranberries, scallions, and jalapeño. Season with salt and pepper.
Spread hummus on a serving plate, and top with warm cauliflower. Spoon cranberry vinaigrette over top.
Recipe by Laura Rege.