To roast cauliflower, take olive oil in a pan on medium high heat and add cauliflower florets. Roast it until you see some browning spots and they are cooked thoroughly. It will take 10 mins. Add salt and ras el hanout or curry powder whatever you are using. Mix and once cauliflower is cooked, and the spice mix coats the florets. Remove them. (you can do this step in the oven, but you must bloom the spice powder in oil on stove top. Roast the cauliflower in the oven at 375 F for 10-15 mins and toss the cauliflower to bloomed oil spice mix until everything is coated).

Take boiled chickpeas, garlic cloves, tahini, honey and salt, pulse it in a food processor until it resembles a smooth mix. Add about 3-4 tbsp of liquid from the chickpeas reserved while boiling. Add, lemon and olive oil, pulse once to combine.

Remove it in a bowl or platter. Make a little swoosh. Pour some olive oil, place roasted cauliflower in the middle or on one side. Sprinkle sumac, pine nuts and chopped parsley.

Garnishes are optional.