Roasted Cauliflower Bowls

Preheat the oven to 200°C (400°F). Cut the cauliflower and pumpkin into pieces of approximately the same size, about 2cm (~1 in.) and place them along with the onion and garlic onto a large baking sheet.
1 small head cauliflower, 1 small pumpkin, 1 small yellow onion, 6 cloves garlic
Add the olive oil and spices, then mix, using your hands, until the vegetables are coated. Bake for 20 to 25 minutes or until golden.
1 tablespoon olive oil, 1 teaspoon cumin, ½ teaspoon sea salt, ½ teaspoon pepper, ¼ teaspoon cayenne pepper, ¼ teaspoon sumac
While the vegetables are roasting, prepare the other elements and measure out the ingredients for the vinaigrette.
To make the vinaigrette, place the roasted garlic into a small bowl and use a fork to mash it. Add the remaining ingredients and whisk until fully combined.
50 ml (¼ cup) olive oil, Juice of a lemon, 2 cloves roasted garlic, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, ¼ teaspoon sea salt, ¼ teaspoon pepper
To serve, combine the bulgur, chickpeas, and herbs. Place half of the lettuce in each bowl, add the bulgur, and the roasted vegetables. Top with the dressing and optional seeds, and serve warm.
250 grams (1 cup) cooked bulgur*, 20 grams (½ cup) fresh herbs, 70 grams (2 cups) fresh greens, Sunflower or other seeds for topping, 170 grams (1 cup) cooked or canned chickpeas