Step 1Preheat the oven to 200°C (400°F).
Step 2Spread the chickpeas onto a small baking tray and drizzle with a little of the coconut oil.
Step 3Combine the cumin, turmeric, coriander and salt in a small bowl.
Step 4Scatter the spice mix over the chickpeas and toss to coat.
Step 5Roast, shaking the tray occasionally, for 15 minutes, or until crisp and golden.
Step 6Place the sweet potato, parsnip and beetroot on a large baking tray.
Step 7Drizzle with coconut oil and toss to coat.
Step 8Roast for 20 minutes, or until tender and golden brown.
Step 9Roast the hazelnuts on a separate baking tray for 5–7 minutes, until the skins begin to peel away and the nut is golden.
Step 10Set aside to cool slightly.
Step 11Wrap the hazelnuts up in a clean piece of kitchen paper and rub together to remove the skins.
Step 12Coarsely chop the nuts.
Step 13Place the cauliflower in a food processor and blend to finely chop into couscous-sized grains.
Step 14Heat 1 tbsp of the olive oil in a large frying pan over medium heat.
Step 15Cook the cauliflower, stirring frequently, for 3–4 minutes, until just tender.
Step 16Transfer to a large bowl. Add the chickpeas, roasted root vegetables, hazelnuts and coriander and toss to combine.
Step 17Mix the remaining olive oil, lemon juice and garlic together in a small bowl. Pour over the cauliflower couscous and toss to coat.
Step 18Season with salt. Garnish with micro herbs, if desired.