Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a mixing bowl, toss cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.

Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and tender.

While the cauliflower roasts, prepare the hummus. In a food processor, combine cooked chickpeas, tahini, lemon juice, minced garlic, salt, and olive oil. Blend until smooth, adding water one tablespoon at a time to reach desired consistency.

Chop the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the fresh parsley while the cauliflower finishes roasting.

To assemble the bowls, spread a generous scoop of hummus on the bottom of each bowl. Add a portion of cooked quinoa or brown rice (if using), followed by roasted cauliflower, cherry tomatoes, cucumber, red onion, and olives.

Drizzle with tahini or lemon tahini dressing and garnish with chopped parsley. Serve with lemon wedges on the side.