Moroccan Chickpea Cauliflower Bowl with Herb sauce.

For the cauliflower:

• 1 tsp cumin seeds
• 1 head of cauliflower
• 2 tsp oil
• 1/2 tsp salt
• 1/2 tsp cayenne
• 1/4 to 1/2 tsp garlic granules
• 2 tablespoons breadcrumbs optional

For the chickpeas:

• 15 oz can chickpeas or 1.5 cups cooked
• 1 tsp oil
• 1/2 or more salt depending on if the chickpeas were salted
• 3/4 tsp cumin powder
• 1/4 to 1/2 tsp cayenne
• 1/2 tsp paprika
• 1/4 tsp garlic granules
• 1/4 tsp cinnamon
• 1/2 tsp lime juice

Mint Cilantro Herb sauce:

• 1/2 cup mint
• 1/4 cup cilantro or use more mint
• 1 tsp olive oil
• 1 to 2 tsp lime juice
• 2 to 4 tablespoons water
• 1/4 tsp cumin powder
• 1 clove of garlic
• 1/4 tsp salt
• 1/4 tsp sugar or maple

For the bowl:

• spinach greens, tomatoes, 2 tbsp non dairy yogurt (optional) etc
• slivered almonds and pepper flakes for garnish