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Preheat your oven to 220c/200c fan. Place the cauliflower and peppers on a large shallow baking tray then add the spices. Drizzle with 1-2 tbsp of oil. Mix it all together really well with your hands.
On a separate baking tray, add the chickpeas. Drizzle with oil and sprinkle of salt. Place in the oven for 20-25 minutes, or until golden.
Place the almonds on a small baking tray and place in the oven for about 8 minutes, or until roasted. Once cooled, roughly chop.
For the dressing, depending on how thick your yoghurt is you may need about 2-4 tbsp of water to loosen the dressing. Add all the ingredients including half the roasted peppers to a blender. Blend until smooth.
In a large bowl, add the roasted cauliflower and remaining roasted peppers, chickpeas, feta, roughly chopped almonds, parsley and spring onion. Drizzle over the dressing, and that’s it!