Preheat oven to 400°F (200°C).
Pulse cauliflower florets in a food processor until they resemble couscous.
Toss cauliflower with olive oil, cumin, coriander, cinnamon, turmeric, ginger, black pepper, and salt.
Spread on a baking sheet and roast for 20 minutes, stirring halfway.
In a large bowl, combine roasted cauliflower, chickpeas, raisins, parsley, almonds, and lemon juice.
Serve warm or at room temperature.