Begin by making the raita, so that its flavors can marry while you create the rest of the dish. Blend the cashews, salt, cumin, garlic, lemon and lime juice, and water in a high speed blender or food processor until the mixture is totally smooth. Add it to a small mixing bowl and incorporate the cucumber and mint. Mix well to combine. Taste and add an extra pinch of salt as needed. The raita can be prepared 1-2 days in advance and will become more flavorful as it sits.
To make the cauliflower, preheat your oven to 375F. Whisk together the tahini, cumin, coriander, paprika, turmeric, ginger, salt, cayenne, water, and lime juice. Place the cauliflower pieces in a large mixing bowl and add the sauce. Mix everything well. Transfer the cauliflower (and any sauce in the bottom of the mixing bowl) to a parchment or foil lined baking sheet. Bake for 30 minutes, or until the cauliflower is tender and a little crispy on the edges and the sauce has turned a beautiful, amber/red color. Gently stir the pieces halfway through cooking so that they don't stick too much to the sheet.
To make the bowls, toss together the greens, herbs, and chickpeas. Divide them into 3 or 4 serving dishes and top each with the cauliflower and a generous scoop of the raita. Enjoy!