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Preheat the oven to 425°F.
Add the cauliflower and chickpeas to a sheet pan, toss with the olive oil, honey, paprika, cumin, garlic powder and salt.
Spread the mixture onto a sheet pan and roast for 30-35 minutes, until tender and brown.
Add the roasted cauliflower and chickpeas to a bowl with the avocado, parsley, onion, sunflower seeds and lime juice, and toss to combine.
Transfer to a plate and top with an extra honey drizzle.