Preheat the oven to 180°C/gas mark 4.
Break the cauliflower up into medium-sized florets and put on a baking tray large enough to hold them in a single layer.
Mix together the olive oil, rose harissa and honey and drizzle over the cauliflower.
Roast in the oven for 15 minutes.
Add the drained chickpeas to the cauliflower, mix it up well and return to the oven for a further 10 minutes.
Serve with Greek yoghurt and brown rice.