Remove all the leaves from your cauliflower and wash thoroughly to remove any dirt.

Chop your cauliflower into small florets, all roughly the same size.

Bring two inches of salted water to a boil in a large pot fitted with a steamer basket over high heat.

Place the cauliflower florets into the steamer basket, cover and steam for about 4 minutes until they are tender but still crisp.

While your cauliflower is steaming prepare the dressing, in a small mixing bowl, combine, fresh lemon juice, lemon zest, maple syrup or honey, minced garlic, sea salt, pepper and olive oil; whisk until really well combined.

Next remove the steamer basket from the saucepan, and carefully pour out the water.

Transfer your tender-crisp florets to a serving bowl, add in chickpeas, olives and your chopped herbs.

Drizzle your dressing over and gently stir until cauliflower and chickpeas are nicely coated.

Taste test, then adjust with sea salt and pepper, according to your taste.

Stays good refrigerated in an airtight container for up to 3 days.