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Preheat the oven to 220C fan.
Cut the cauliflower into large florets, lay onto a baking tray and drizzle generously with olive oil, salt and pepper. Roast for 20 mins, tossing halfway.
Slice one of the lemons thinly and place the piece in a hot, dry, non-stick frying pan. Fry for 2-3 minutes on medium heat on either side until charred and softened. Remove and chop until you have a rough paste.
To make the sauce, whisk the remaining sauce ingredients with the chopped, charred lemon together.
Remove the thick stems from the cavolo nero and place in a deep frying pan or pot. Add the chickpeas along with their water (if you are using tinned chickpeas, start with half of their water). Add the lemon and mustard sauce and simmer on medium - low heat for about 10 minutes until the sauce has thickened and the cavolo nero and chickpeas have softened. Taste for seasoning, adding salt and pepper as needed.
To serve, pour the creamy chickpeas into a large platter or onto two plates, top with the cauliflower, plenty of olive oil and the nuts, chili flakes and chives.