Rinse and cut cauliflower into small florets and spread them directly on the baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, onion powder, za’atar, smoked paprika, salt, and black pepper. Toss the florets right on the pan until evenly coated and spread them out in a single layer.
Roast for 25 minutes, then toss and continue roasting until the cauliflower is golden and crisp on the edges.
While the cauliflower roasts, make the spiced oil. Add pine nuts to a small pot and toast over medium heat until golden and fragrant. Pour in the olive oil and warm until it just begins to bubble.
In a heat-safe bowl, combine grated garlic, chopped parsley, za’atar, smoked paprika, and a pinch of salt. Carefully pour the hot oil and toasted pine nuts over the mixture. Stir and let sit while the cauliflower finishes roasting.
To serve, spread a layer of hummus on a plate. Spoon some of the warm spiced oil and pine nuts over the hummus. Pile the hot, crispy cauliflower on top and finish with a few extra roasted pine nuts if desired.
