Preheat the oven to 425°F. Set out a large baking sheet and line it with parchment paper if you like.

Make the spice blend. In a small bowl, combine the ground cumin, paprika, coriander, turmeric, garlic powder, onion powder, ground fennel, ground ginger, cinnamon, and sumac. Stir to combine and set aside.

Place all of the cauliflower florets on the baking sheet. Drizzle with 2 tablespoons of the olive oil, half of the spice blend, and some salt and pepper. Toss to coat the florets in the oil in spices. Arrange the cauliflower in a single layer and slide the baking sheet into the oven. Roast the cauliflower until deeply caramelized, about 35-40 minutes, flipping and tossing the florets at the halfway point.

While cauliflower is roasting, make the coconut couscous. Set a braiser-style pot or deep skillet over medium heat on the stove. Once hot, pour in the remaining tablespoon of olive oil. Add the onion and sauté until soft and translucent, about 6-7 minutes. Add the garlic and remaining spice blend and continue to sauté for another minute.

Add the pearl couscous and toast it in the spices for about a minute. Then, add the chickpeas and vegetable stock. Season with salt and pepper. Stir to combine and bring to a boil. Once boiling, lower the heat to a simmer and cook, uncovered, until most of the liquid is absorbed and the couscous is soft, about 8-10 minutes. Stir the mixture frequently to prevent sticking on the bottom of the pot.

Stir in the coconut milk and lime juice. Give the couscous a taste to check for seasoning and adjust if necessary (more salt, lime etc). Keep simmering so that the mixture thickens up. Top the coconut couscous with the golden roasted cauliflower and chopped cilantro. Enjoy!