Position a rack in the center of your oven and heat to 425F. In a large bowl, toss cauliflower florets with 2 tablespoons olive oil, curry powder, cumin, 3/4 teaspoon salt, and pepper until evenly coated. Spread on a large rimmed baking sheet and roast for 15 minutes, until starting to brown at the edges.

Remove the pan from the oven. Add the dried chickpeas to the same bowl you used for cauliflower, toss with remaining 1 tablespoon olive oil and 1/4 teaspoon salt, then scatter chickpeas around the partially roasted cauliflower. Return to the oven and roast 10 to 12 minutes more, until the cauliflower is deeply golden in spots and the chickpeas are crisp and slightly shriveled.

While the vegetables roast, whisk together lemon juice, tahini, honey, and warm water in a small bowl until smooth and pourable. It should coat the back of a spoon; add a splash more water if needed.

Transfer the hot roasted vegetables to a serving bowl. Drizzle with the tahini dressing and toss gently to coat. Scatter cilantro and almonds over the top. Serve warm or at room temperature.