Preheat oven to 180°.
Wash cauliflower, dry well, remove the stalk and divide into small florets.
Defrost frozen peas.
Mix tahini with 12 tablespoons water and salt. Toss cauliflower florets and peas in the mixture and place on a baking sheet lined with parchment paper. Roast in the oven for 15 minutes. Remove and let cool.
Meanwhile, prepare chickpea couscous according to package directions and let cool.
Place in a bowl and season with lemon juice, oil, salt, black cumin and cinnamon.
Wash, dry and finely dice the cucumber, also add.
Coarsely chop dates and add.
Wash parsley, dry well, chop coarsely and add.
Add oven-roasted vegetables to salad and mix well.
Garnish with pomegranate seeds, toasted pine nuts and more parsley.