Preheat the oven to 425 degrees F. Line a small baking sheet with parchment paper. Toss the cauliflower and chickpeas with 1 tablespoon olive oil on the prepared baking sheet. Roast for 15 minutes.
Make the dressing: In a small bowl, combine all ingredients with 2 tablespoons olive oil and 1 tablespoon water. Whisk together together until fully combined.
Stir the cauliflower and chickpeas and place the kale on top. Return the baking sheet to the oven and continue to roast until cauliflower is tender and kale is wilted, about 5 more minutes. Remove from heat and add basil leaves.
Top cauliflower and chickpea salad with avocado and drizzle with turmeric dressing.
Photography by Jennifer Causey