1Preheat oven to 400°F (200°C). Lay cauliflower steaks on a baking sheet. In a small bowl, combine harissa paste, 2 tablespoons olive oil, smoked paprika, cumin, half of the lemon juice, 1 minced garlic clove, salt, and pepper. Spread this marinade evenly over both sides of the cauliflower steaks.

2Scatter the rinsed chickpeas around the cauliflower steaks on the baking sheet. Drizzle the chickpeas with the remaining 1 tablespoon of olive oil and a pinch of salt. Roast for 20-25 minutes, flipping the cauliflower halfway through, until tender-crisp and lightly charred.

3While the cauliflower roasts, whisk together tahini, remaining half of the lemon juice, remaining 1 minced garlic clove, and 2 tablespoons of cold water in a small bowl until smooth. Add more water, a teaspoon at a time, until it reaches a thick, pourable consistency. Season with a pinch of salt if needed.

4Arrange the roasted cauliflower steaks and chickpeas on a serving platter. Drizzle generously with the tahini sauce.

5Garnish with fresh chopped parsley and the optional chopped roasted pistachios. Serve immediately.