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Pre-heat oven to 180C.
In a mixing bowl, combine cauliflower, carrots, almonds and chickpeas and coat with vegetable oil.
Once evenly coated, sprinkle the turmeric and cumin powder over the cauliflower and mix thoroughly.
Put the seasoned mix in an oven tray and roast for 15–20 minutes, or until the carrots are tender.
Once cooked, allow to cool.
To make the dressing, in a mixing bowl combine lemon juice, tahini, garlic, maple syrup, cumin and turmeric.
Adjust the dressing by adding a small amount of water at a time until you achieve a runny yoghurt-like consistency.
To assemble, combine the roasted ingredients with the parsley, coriander, kale, spinach, cranberries and sultanas, and dress with the tahini dressing.
Mix thoroughly until all ingredients are coated evenly and season with salt, to taste.
Smear hummus in the bottom of the serving bowl before placing the salad in it or alternatively, spoon dollops of hummus on top before serving.