Grate the cauliflower or process in a food processor for a few seconds. I use a food processor.
Heat oil in a skillet over medium heat. Add onions and a pinch of salt and cook until translucent.
Add turmeric and mix in for a few seconds.
Add the riced cauliflower, salt and cayenne and mix in. Cover and cook for 4 to 6 minutes. The cauliflower will steam and cook through. Add a good dash of lemon and fluff the mixture. Taste and adjust salt, lemon, heat. Cover and let sit for another minute or so before serving.
Make the spiced chickpeas + carrots:
Heat oil in a skillet over medium heat. Add the chickpeas and spices and toss to coat. Cook for a minute. Add carrots and 2 tbsp water. Cover and cook for 5 to 7 minutes or until carrots are cooked al dente. Add a dash of lemon if needed.
Make the hummus:
Blend or process all the ingredients and 1/4 tsp black pepper until smooth. Add some reserved aquafaba(liquid from the can of chickpeas) if needed. Add aquafaba or water to half the batch to make thinner dressing like consistency. Taste and adjust salt, tang (lemon). Fold in the rest of the black pepper and use. Can be made ahead. Or use premade hummus and mix in black pepper to taste.
Add a layer of baby spinach or other baby greens or lettuce to each bowl
Add a good helping of the spiced chickpeas, turmeric cauliflower rice and hummus. Drizzle thinned hummus and/or lemon juice all over. Garnish with black pepper and cilantro. Add other chopped veggies like tomatoes, cucumber etc, or add some warmed pita. Serve.