Rinse a can of chickpeas and place it in a small saucepan. Add water to cover and add the salt. Cook over medium-low heat for 10 to 15 minutes or until the chickpeas are tender and still retain their shape. Let them cool off to room temperature in their liquid.
MAKE THE SPICED YOGURT
In a medium bowl combine the yogurt, sour cream, coriander, cumin, ½ teaspoon salt and ¼ teaspoon pepper. Cover and refrigerate until ready to use.
MAKE THE DRESSING
In a small bowl, whisk the lemon juice and the honey. Add the raisins and let them soak for 15 minutes. Remove the raisins with a slotted spoon and reserve.
To the remaining liquid, add the curry powder and ½ teaspoon salt. Whisking constantly, add the olive oil in a small steady stream.
MAKE THE SALAD
Position a rack in the center of the oven, and heat the oven to 425F. On a large rimmed baking sheet, toss the cauliflower florets with olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Roast stirring once, until golden-brown and tender, 15 to 20 minutes.
Transfer the cauliflower and any browned bits on the pan to a large bowl. Drain the chickpeas, then transfer them o the bowl with the cauliflower. Add the dressing and toss to combine.
Spread the yogurt evenly on the bottom of a large serving platter. Spoon the cauliflower mixture on top of the yogurt, and top with the raisins, almonds, and mint leaves.