Place the lentils in a large saucepan and add enough water to cover by 2 to 3 inches. Bring to a boil over high, add the bay leaf and season with salt. Reduce the heat to medium and cook until the lentils are just tender, about 25 minutes.
Working in two batches in a food processor, pulse the cauliflower until finely chopped. (It should look like cooked couscous.)
In a large skillet, heat 3 tbsp. EVOO, three turns of the pan, over medium-high. Add the curry powder; stir until fragrant, about 1 minute. Add the cauliflower couscous and stir until coated with the spices. Season with salt and stir in the onion, carrot, beet, ginger, garlic and Aleppo pepper. Add the stock and cook, stirring often, until the vegetables are tender, 7 to 8 minutes.
Drain the lentils and add to a large bowl. Add the curry cauliflower couscous, greens and lime juice. Season with salt and toss to coat. Serve the fluffy curry vegetables in shallow bowls topped with the mint and a drizzle of EVOO.