For the Cauliflower:

• 10 oz cauliflower florets (or break down a head of cauliflower)
• 2 Tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp salt
• ½ tsp black pepper
• 1 pinch cayenne

For the Hummus:

• 1 can garbanzo beans, drained
• 1 clove garlic
• 2 Tbsp fresh lemon juice
• ¼ cup tahini
• ¼ cup olive oil
• 5 Tbsp cup water
• ½ tsp kosher salt

For the Yogurt Dressing:

• ½ cup plain yoghurt (or coconut yoghurt)
• 1 tsp sumac
• ¼ tsp sea salt
• 1 tsp lemon juice

For the Salad:

• 4 Medjool dates, pitted and sliced
• ½ cup crispy onions
• 1 Tbsp fresh mint leaves