Roasted cauliflower salad

Ingredients

• Half a small bunch of cilantro, chopped
• Half a small bunch of flat-leaf parsley, chopped
• 2 tbsp Extra Virgin Olive Oil from Spain, Hojiblanca variety
• 1 green chili, chopped
• 1 clove garlic, crushed
• ½ tsp cumin
• 1 tbsp red wine vinegar
• 2 tbsp cold water
• Sea salt to taste
• ½ medium cauliflower, cut into florets
• Extra Virgin Olive Oil from Spain, Hojiblanca variety
• 1 red onion, sliced
• 2 tsp ground coriander
• 1 tsp turmeric
• Sea salt
• Freshly ground black pepper
• 5 oz. giant (Israeli) couscous
• 7 oz. cooked chickpeas, drained and rinsed
• 1 1/2 tsp ground cumin
• 6 soft boiled eggs (cooked for 5 minutes), peeled and cut in half