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Pre-heat oven to 200c.
Separate florets of cauliflower, don’t waste the stem, you can chop this up and add it in too. Pop in boiling water for around ten mins.
Drain cauliflower and chickpea tin, throw them in a roasting dish with a little oil and all the dry spices. Mix together.
Cut the top off your garlic and drizzle it with a little oil. Pop it into the corner of the tray. Roast for 35-30 mins, shaking once half way.
Once done, squeeze the roasted garlic into your hummus and mix together. Spread out on a plate or dish, top with cauliflower and chickpeas. Drizzle with a little extra virgin olive oil and honey.
Blitz the nuts in a mini blender or finely chop with the chilli, sprinkle over the dish and finish with coriander and squeeze of lemon.