Chop cauliflower into bite sized pieces. Combine with 2 tbsp dip mix and oil. Place in a single layer on a Sheet Pan lined with a Sheet Pan Liner. Roast until tender, 15–17 min.
Meanwhile, combine mayonnaise, aioli mix, and lemon juice in a small bowl. Set aside.
Wrap naan in foil; warm in oven for last 7–10 min of roasting.
Meanwhile, drain and rinse lentils. Combine with remaining 1⁄2 tbsp dip mix in Multipurpose Steamer. Cover; microwave on high until warm, 2–3 min.
To serve, spread aioli on warmed naan; top with lentils, cauliflower, and toppings, if desired.