Preheat the oven to 180C/ 350F and line a tray with baking paper.
Cut a cross in the base of the cauliflower so that it can sit flat on the tray.
In a bowl, combine the paprika, sugar and sesame seeds and mix, then add the olive oil and squeeze half a lemon - mixing into a paste.
Rub this paste all over the florets of the cauliflower, cover with foil and cook for 1 hour 20 mins or until it starts to go tender. Then remove the foil and cook for a further 20 mins until browned.
To make the hummus, boil the beetroot for 30-40 min or until soft. Drain the beetroot ensuring there is no excess water, peel and chop.
Blend the beetroot, drained chickpeas, lemon juice and cumin, adding a little salt and pepper to taste if needed.
Now, dry roast the pistachios in a pan.
Spread the beetroot hummus generously on a serving plate, place your roasted cauliflower in the centre. Season with salt and pepper to taste and scatter your dry-roasted pistachios on top.