Remove the outer leaves and cut the cauliflower into 3-4 cm thick slices, then arrange them on a baking tray lined with baking paper.
Finely chop the garlic cloves. Mix the olive oil, chopped garlic, smoked paprika, chilli flakes, and 1-2 pinches of salt in a bowl. Stir well and pour over the cauliflower slices.
Place the boiled chickpeas around the cauliflower slices on the tray and drizzle olive oil over everything. Roast in the oven for 20-25 minutes at 220°C.
Place the roasted cauliflower on a plate, pour over the remaining oil from the tray and then add a few tablespoons of hummus over each slice. Sprinkle with roasted chickpeas, roughly chopped toasted almonds and fresh chives.
