Preheat the oven to 180ºC (350ºF). Cut the cauliflower into small florets and place in a bowl. Add 1 tablespoon of chimichurri, 1 tablespoon oil and a pinch of salt and pepper.
In a food processor, place the chickpeas, lemon juice, tahini, cumin, garlic cloves, water, the remaining 3 tablespoons of oil and ½ teaspoon sea salt flakes.
Spread the hummus out on a platter or place in a bowl. Place the warm roasted cauliflower on top of the hummus and drizzle with extra chimichurri. Serve.