Roast fennel and mustard seed in a dry pan over low heat. Once seeds start to pop, transfer to a small food processor and combine with remaining spices.
Pulse until peppercorns and other large seeds become a fine powder. Alternatively, you can do this in a pepper grinder or mortar and pestle.
If you start with dried chickpeas:
Soak them in 2 cups of water overnight.
In the morning, drain the excess water and saute them in a pan with ½ teaspoon baking soda for about 3 minutes.
Bring about 3 cups of water to a boil and add chickpeas. Cook for 30 minutes, covered, until chickpeas are soft.
Drain the excess liquid and transfer to large bowl.
For the salad:
Preheat oven to 425.
Place cauliflower pieces on baking sheet. Sprinkle with 2 tablespoons olive oil, cumin, and salt.
Bake for 20 minutes, until cauliflower is roasted and edges have started to brown.
Meanwhile, heat 3 tablespoons olive oil in large cast iron pan over medium high heat. add salt. Place tofu pieces in pan and sear for 4-5 minutes. Flip pieces and sear an additional 4-5 minutes.
Add a pinch of brown sugar, cook an additional minute, and transfer to bowl with chickpeas.
When cauliflower is done, add to bowl with chickpeas as well.
Next, combine 3 tablespoons of your spice blend with 3 tablespoons olive oil and rice vinegar.
Mix well, then pour over vegetable mixture and stir.
Add in cilantro and scallions.
Place in a warm oven until ready to serve.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/07/19/warm-cauliflower-chickpea-and-tofu-salad/