Preheat the oven to 425°F.

In a large bowl, combine 4 cups chopped cauliflower, ½ cup mole sauce, 2 tablespoons olive oil, and ½ teaspoon sea salt; toss to coat evenly. Spread in a single layer on a rimmed baking sheet.

Roast in the preheated oven until the cauliflower is tender and lightly browned, about 30 minutes, stirring once or twice during roasting.

While the cauliflower roasts, place ½ cup cilantro, the zest from 1 lemon, and 1 clove garlic on a cutting board and chop until the mixture is finely minced and well combined.

Prepare the chickpeas: measure 1 ½ cups cooked chickpeas (or use 1 can cooked chickpeas, drained and rinsed).

When the cauliflower is done, remove it from the oven and transfer to a mixing or serving bowl. Add the chickpeas, ¼ cup toasted pepitas, the cilantro–lemon–garlic mixture, and the juice from 1/2 lemon; stir to combine.

Taste and adjust seasoning with additional salt (to taste) and more lemon juice if desired.

Serve warm or cold.