Preheat oven to 190°C/ Gas Mark 5 and line a baking tray with baking paper.
In a bowl, mix all the marinade ingredients together.
Remove the leaves from the cauliflower and divide into florets. Divide between two baking trays and coat in the marinade. Roast for 15 minutes and then give it a mix. The leaves might be ready, so just roast until the cauliflower is soft, for another 10 minutes or so.
Add the kale leaves and chickpeas to the tray. Dress in a little more olive oil and roast for another 5 minutes.
While roasting, throw all the ingredients together for the green tahini into a blender. Blend until smooth. Taste to check the seasoning and serve everything together.