Preheat oven to 450°F. Combine just ½ tsp paprika, rice flour, nutritional yeast, just 1 tsp cumin seeds, ½ tsp salt, a pinch of pepper, 1 tbsp vegetable oil, and ⅓ cup water in medium bowl and whisk until smooth batter forms. Add cauliflower and stir to coat. (TIP: Make sure to fill in all cauliflower crevices with batter to ensure even, crispy texture.)

Brush foil-lined baking sheet with 1 tbsp vegetable oil. Transfer coated cauliflower to baking sheet and roast until golden brown and crispy, 20 to 24 minutes. In small bowl, whisk together tahini, maple syrup, just half the lemon juice, just ½ tsp paprika, 2 tbsp water, and a pinch of salt and pepper.

Meanwhile, heat 1 tbsp vegetable oil in small saucepan over medium heat. Add shallot, garlic, and a pinch of salt and pepper and cook until garlic and shallot are soft, 2 to 3 minutes. Add chickpeas and remaining lemon juice and stir until chickpeas are warmed through, 3 to 5 minutes. Remove from heat and stir in tomatoes.

Divide warm chickpea salad between two bowls and top with crispy cauliflower. Sprinkle with piquanté peppers and basil and drizzle with tahini dressing. Tuck in!

You can also cook battered cauliflower in batches in air-fryer at 400°F for 10 to 12 minutes. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.