Roasted cauliflower and chickpea salad

Ingredients

• ½ small cauliflower (about 500gm), cut into florets
• 2 tbsp olive oil
• 1 tsp fennel seeds, coarsely crushed
• 1 tsp coriander seeds, coarsely crushed
• ½ tsp cayenne pepper
• 200 gm labne, to serve
• 400 gm canned chickpeas, drained
• ½ small fennel bulb, thinly sliced, fronds reserved
• 4 medjool dates, thinly sliced
• 1 golden shallot, thinly sliced
• ½ preserved lemon rind, finely chopped
• Handful of mint and coriander (optional), coarsely chopped
• Extra-virgin olive oil, for drizzling
• Juice of 1 lemon (or to taste)