1. Bring a saucepan of lightly salted water to a boil.
  2. Drop the florets into the boiling water and cook for 2 minutes. drain and lightly pat dry with a towel.
  3. Heat the olive oil in a large frying pan over a medium heat.
  4. Add the florets and fry until golden on all sides. Drain on a paper towel and season with a little salt.
  5. Using a spoon, spread the hummus on a serving plate. Add the cooked chickpeas and cauliflower florets and season with salt, pepper, lemon juice and a drizzle of olive oil.
  6. Scatter the chopped parsley, mint and chili pepper. Serve with warm pita bread.