For Dukka: Toast Coriander Seeds and Cumin Seeds in a small frying pan over medium heat, stirring occasionally, until aromatic, about 1 min. Let cool. In spice grinder or small food processor, coarsely chop toasted seeds, Mayan Sea Salt, Coarse Black Malabar Pepper, Premium French Thyme and Toasted Sesame Seeds.
For cauliflower: Preheat oven to 425 degrees. In a roasting pan, toss cauliflower, garlic and onion with 3 Tbsp. olive oil. Roast, stirring occasionally, until light golden brown, about 20 min. Add chard stems, toss to coat and roast until tender, about 7 min. Stir in chard leaves, chickpeas, Dukka and remaining 2 Tbsp. olive oil. Roast until chard is wilted, about 8 min. Stir and season to taste with more Dukka and Mayan Sea Salt.