Coriander Roasted Cauliflower

Place a rimmed baking sheet in the oven and preheat to 425 degrees. Add the cauliflower florets to a large mixing bowl.
Mix spices, garlic, and salt, together in a small bowl and stir to combine. Drizzle the olive oil over the cauliflower and toss to coat. Sprinkle the spice mix over the cauliflower and toss again.
When the oven is preheated, take the baking sheet out and set it on the stovetop. Close the oven to preserve the heat. Spray baking sheet down well with cooking spray, then spread the cauliflower out in a single layer. I like to make sure all of the cut/flat sides are in contact with the pan, this will ensure they get a little crispy around the edges.
Roast for 15 minutes, then take the pan out of the oven (close the oven to preserve the temperature), and use a spatula to turn the cauliflower pieces. Return the pan to the oven for 10-15 more minutes, until the cauliflower is crisp-tender and browned around the edges. Remove from the oven and allow to cool for 5 minutes.
Add the pine nuts to a dry skillet and toast over medium heat, stirring constantly, until pleasantly browned. Be careful not to burn them.
Spread the hummus out on a platter or in a shallow bowl in a ½-inch layer. Top with the cauliflower and pine nuts, and garnish with roughly chopped parsley.