Preheat the oven to 425 degrees Fahrenheit.

In a large bowl, combine olive oil, hawajj, salt, and pepper.

Toss the cauliflower florets in the spice mixture until evenly coated.

Spread the cauliflower on a baking sheet in a single layer.

Roast for 25 to 30 minutes, or until the cauliflower is tender and golden brown, turning halfway through.

In a food processor, combine chickpeas, tahini, lemon juice, garlic, and olive oil.

Blend until smooth, adding water a tablespoon at a time until the desired consistency is reached.

Season with salt to taste.

Add the thinly sliced onions to a bowl with the sumac, lemon juice, olive oil, salt and chopped parsley. Stir well continuously to ensure all the onions are coated in the sumac and the dressing.

Allow it to marinate for five minutes for the flavors to develop.

In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper for the dressing.

On a wooden board, spread each item out in segments.

Drizzle with the dressing and sprinkle fresh herbs on top.

Serve immediately.