Roasted cauliflower tomato and chickpea bowl

Name: Roasted cauliflower, tomato and chickpea bowl
Ingredients: For the bowl; 1 small head of cauliflower; 1 pint cherry tomatoes; 1-15 ounces can of garbanzo beans, drained and rinsed; 1 lemon, cut into wedges; 2 cloves of garlic, finely diced; 2 tablespoons extra-virgin olive oil; 1/4 teaspoon red chili flakes; 1/2 teaspoon cumin; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup fresh Italian parsley; 2 cups cooked couscous; For the tahini sauce; 3 tablespoons tahini; 1 clove garlic; 2 tablespoons fresh lemon juice; 1 teaspoon apple cider vinegar; 1/2 teaspoon salt; 1/4 cup water