Remove the leaves from the cauliflower and cut into small florets. Place florets into a large baking dish.
Add the rinsed chickpeas to the dish as well as the turmeric, garlic powder, cumin seeds, salt and pepper. Drizzle with extra virgin olive oil and toss to coat as evenly possible.
Place the tray into the oven and bake for 50 minutes - 1 hour, depending on the level of crispiness desired.
In the meantime, make the lemon dressing by adding the lemon juice, olive oil and honey to a small jar. Place lid onto jar and shake vigorously to combine.
Place flaked almonds onto a baking tray and into the oven for 10 minutes, keeping a close eye on them so that they do not burn. Once nicely toasted, remove from the oven.
Once the cauliflower is roasted remove from the oven and set aside. Place the rocket leaves into a large salad bowl, top with the chickpeas and cauliflower and then the goats chèvre and finally the toasted almonds. Drizzle with the lemon dressing and serve straight away.
Serve salad straight away and store remaining salad in a sealed container in the fridge for up to 2 days.
This recipe will serve 4 when served as a main dish or 6-8 as a side dish. Dress the salad with as much or as little salad dressing as desired. Store remaining salad dressing in a sealed jar in the fridge for 4-5 days.Nutrition facts are an estimate only.