Preheat the oven to 350°F.
Coat the peeled garlic cloves in oil, wrap in foil and roast for about 20 minutes, until caramelized.
In a medium saucepan, bring the lentils, water, bay leaf, and salt to a boil. Reduce heat to a simmer and cook for about 25-30 minutes, until the lentils are tender. Drain and cool.
Add all of the Caesar dressing ingredients, including the roasted garlic, except the oil to a blender, food processor, or immersion blender, including the roasted garlic. As the mixture is blending, slowly add the oil to emulsify. Season to taste.
To make the salad, toss the greens and lentils in a large bowl with your desired amount of Caesar dressing. Garnish with sunflower seeds, parmesan, and parmesan crisps to serve.