In a small bowl add olive oil, spices, salt and pepper—mix until combined.
Preheat your oven to 190°C. Trim the cauliflower and remove and halve each floret. Brush with marinade mix. Bake for 25 to 30 minutes, carefully flipping/tossing once halfway through, until tender and crispy.
Meanwhile, in a medium salad bowl combine beans, lentils, onion, 1 tbsp of crushed garlic, lemon juice, 3 tbsp of olive oil, salt and black pepper to season—mix together and set aside.
Open hummus and stir through harissa paste. Divide harissa hummus between serving plates. Top hummus evenly with lentil and bean salad – place roasted cauliflower on top.
Garnish with fresh mint and parsley, add an extra drizzle of olive oil and a spoon of coconut or Greek yogurt—enjoy!