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Preheat the oven to 400 °F.
Add the garlic, olive oil, and rosemary to a small oven-safe dish. Cover and cook for 15 minutes.
Remove the garlic and set aside. You can keep the garlic oil in the fridge to flavor other dishes or drizzle some at the end of the dish if you’d like.
In a blender, combine the roasted garlic, cannellini beans, yogurt, lemon juice, salt, pepper, and half the olive oil. Blend for 1 minute.
Add the ice cubes if necessary and process until perfectly smooth.
In a bowl, combine the cauliflower with 1 tbsp of olive oil and the turmeric, sumac, chili powder, and onion powder.
Transfer to a baking tray and bake in the oven for 30 minutes.
On another baking tray, add the adzuki beans, asparagus, and cherry tomatoes.
Drizzle with 1 tbsp of olive oil, season with salt & pepper, and bake in the oven for 18 minutes.
To serve, layer the ingredients in a bowl in the following order: creamy garlic sauce, roasted cauliflower, beans, tomatoes, asparagus, cucumber, pumpkin seeds, and fresh herbs.