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Preheat the oven to 450°F. Set a large rimmed baking sheet in the oven while it heats.
To make the lentil ful: Pour the vegetable oil into a Dutch oven or heavy stockpot over medium-high heat. When it shimmers, add the onion and garlic and sauté until starts to brown, 4 to 6 minutes. Stir in the tomatoes, cumin, Moroccan spice, coriander, salt, and pepper and cook until the tomatoes break down, 2 to 3 minutes.
Stir in the lentils and broth, bring to a boil, reduce the heat to medium-low, and simmer until the lentils break down and become tender and the mixture becomes thick, 15 to 20 minutes. Stir in the chickpeas, butter, lemon juice, and olive oil and cook until the chickpeas are heated through, 2 to 3 minutes. Taste and add more salt if needed. Turn off the heat and cover to keep warm.
While the ful is cooking, make the roasted cauliflower: In a bowl, toss together the cauliflower, sumac, salt, and olive oil. Spread out on the heated baking sheet and roast until tender and browned, 15 to 20 minutes.
To serve, divide the ful among shallow serving bowls, top with the cauliflower, and drizzle with olive oil and tahini. Serve hot.