Preheat oven to 400 degrees. Strip and discard the leaves from the bottom of the cauliflower, then trip the stem so it sits flat on the baking sheet. Drizzle the cauliflower crown with 2 tablespoons olive oil. Season with salt, pepper, and 1/2 teaspoon cumin. Roast on a baking sheet for about 40 minutes, until tender and golden brown.

Meanwhile, drain and rinse the chickpeas, then pat them dry with paper towel. Toss in a small bowl with 1/2 teaspoon coriander, 1 tablespoon olive oil, and a large pinch of salt and pepper. Place on the baking sheet with the cauliflower and roast for 15-20 minutes, until crispy.

Use a small paring knife, remove and discard the peel and white pith of the orange, cutting carefully around the flesh. Working over a small bowl, hold the peeled orange in one hand and cut between the membranes to remove each orange segment. Squeeze the remaining orange core over anther small bowl to collect any juice. Reserve the orange juice and segments separately.

Make the dilled yogurt: finely chop the dill, then combine half the chopped dill, 1/2 cup Greek yogurt, and 1/2 teaspoon cumin to the bowl with the orange juice. Season with salt and pepper.

When the cauliflower is golden brown, cut into quarters and plate on a bed of roasted chickpeas and orange segments. Drizzle dilled yogurt over top and garnish with remaining dill and pepitas. Enjoy!