Instructions

• Preheat the oven to 425°F (218°C).
• Ensure the canned chickpeas are drained and rinsed. Place 4 cups cauliflower florets and the chickpeas on a baking sheet. Drizzle with 3 tablespoons olive oil and toss to coat.
• Evenly sprinkle 1 teaspoon turmeric, ½ teaspoon ground ginger, and ½ teaspoon garlic powder over the cauliflower and chickpeas. Season with kosher salt and pepper to taste and toss again to distribute the spices. Spread in a single layer on the baking sheet.
• Roast until the cauliflower is golden and crispy at the edges, about 25 to 30 minutes, tossing once or twice during the cook time for even browning.
• While the cauliflower and chickpeas roast, cook the couscous or your chosen grain according to package instructions so it is ready for serving.
• Make the hummus dressing: in a bowl whisk together ¼ cup plain hummus, the juice of ½ lemon, 1 teaspoon honey, 1 teaspoon grated fresh ginger, and a pinch of kosher salt and pepper until smooth.
• Whisk in 2 to 3 tablespoons cold water, adding it gradually, until the dressing reaches a smooth, pourable consistency.
• To assemble, divide the cooked couscous among bowls, top with the roasted cauliflower and chickpeas, drizzle with the hummus dressing, and finish with fresh cilantro. Serve immediately.