Preheat the oven to 200°C (400°F).
Spread the chickpeas onto a small baking tray and drizzle with a little of the coconut oil.
Combine the cumin, turmeric, coriander and salt in a small bowl.
Scatter the spice mix over the chickpeas and toss to coat.
Roast, shaking the tray occasionally, for 15 minutes, or until crisp and golden.
Place the sweet potato, parsnip and beetroot on a large baking tray.
Drizzle with coconut oil and toss to coat.
Roast for 20 minutes, or until tender and golden brown.
Roast the hazelnuts on a separate baking tray for 5–7 minutes, until the skins begin to peel away and the nut is golden.
Set aside to cool slightly.
Wrap the hazelnuts up in a clean piece of kitchen paper and rub together to remove the skins.
Coarsely chop the nuts.
Place the cauliflower in a food processor and blend to finely chop into couscous-sized grains.
Heat 1 tbsp of the olive oil in a large frying pan over medium heat.
Cook the cauliflower, stirring frequently, for 3–4 minutes, until just tender.
Transfer to a large bowl. Add the chickpeas, roasted root vegetables, hazelnuts and coriander and toss to combine.
Mix the remaining olive oil, lemon juice and garlic together in a small bowl. Pour over the cauliflower couscous and toss to coat.
Season with salt. Garnish with micro herbs, if desired.