Toast the cumin seeds on a skillet over medium heat until fragrant. about 2 minutes. Grind into a coarse powder. Toss the cauliflower florets in oil or spray oil to coat all the florets. Rub a little with your hands to coat. Add salt, cumin and the spices and mix well to coat. Add breadcrumbs if using and toss. Place on baking sheet and bake at 425 degrees F / 220ºc for 25 to 30 minutes.
Add chickpeas and all the ingredients except lime juice in a skillet. Cook over medium heat for 3 to 4 minutes. Add lime juice and toss.
Make the herb sauce: Blend everything until well combined. taste and adjust salt and sweet. (Use all mint or all cilantro if you have an issue with one of them).
Arrange the roasted cauliflower, spiced chickpeas, greens and veggies. Drizzle the herb sauce. Drizzle non dairy yogurt if using. Add red pepper flakes, slivered almonds. Serve.