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1
In a saucepan, cover the chickpeas, garlic and baking soda with 2 inches of water and bring to a boil.
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2
Cover and simmer over moderately low heat, stirring every 15 minutes, until the chickpeas are tender, 50 minutes; if necessary, add water to keep them covered.
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3
Drain the chickpeas and garlic and transfer to a food processor; puree until very smooth.
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4
With the machine on, gradually add the tahini, lemon juice, 1/3 cup of olive oil and the cumin; season the hummus with salt.
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5
In a skillet, heat 1/4 inch of canola oil.
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6
Add the cauliflower and fry over moderately high heat, stirring, until tender and deeply browned, 8 to 10 minutes.
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7
Transfer to a paper towellined bowl to drain.
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8
Add 1 teaspoon of the curry powder and toss well.
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9
Season with salt and toss again.
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10
Pour off all but 1/4 cup of the oil from the skillet.
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11
Add the onion and a big pinch of salt and cook over moderately high heat, stirring, until just starting to soften and brown in spots, about 5 minutes.
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12
Add the pink peppercorns and the remaining 1 teaspoon of curry powder and cook, stirring, until fragrant, about 3 minutes.
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13
Season with salt.
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14
Spoon the hummus into a bowl and top with the onion and cauliflower.
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15
Drizzle with olive oil, garnish with parsley and serve.
