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Preheat oven to 375˚F.
Place cauliflower florets into a mixing bowl and toss together with oil, smoked paprika, cumin, coriander, pepper flakes, garlic, lemon juice, salt, and pepper.
Transfer cauliflower onto a baking sheet and spread evenly in a single layer. Roast cauliflower for 25 to 30 minutes or until nicely caramelized and tender. Remove from oven and slightly cool.
For hummus: Place garbanzo beans, plus reserved liquid, tahini, oil, garlic, lemon juice, and salt into the well of a blender and puree until desired consistency is achieved (adding water 1 to 2 tablespoons at a time, as needed). Adjust seasonings.
To assemble: Pour hummus into a large bowl and make a well in the center (can easily do this with the back of a ladle). Fill hummus well with roasted cauliflower and top with more crushed red pepper flakes, lemon zest, parsley, and mint. Serve with grilled pita bread.