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Heat a frying pan over a moderate-high heat. Add the olive oil and butter and once melted add the onion and sauté for 5 minutes until beginning to colour.
Add the garlic, paprika, chilli and cauliflower florets. Continue to sauté over the heat for 6-8 minutes until the cauliflower starts to soften. Adjust the heat as needed so everything is sizzling but not burning. Seasoning with pinches of salt with each new addition.
Add the drained chickpeas and cook for another 5-6 minutes until the chickpeas are golden and the cauliflower is al-dente.
Make the sauce. In a bowl combine the yoghurt, oil and garlic. Add lemon juice and salt to taste. Spoon the sauce onto a plate using the back of the spoon to swirl out to the edge.
Spoon over the chickpeas and cauliflower. Sprinkle over the herbs and serve warm with lemon wedges on the side.