Preheat oven to 400 degrees F.

Toss the cauliflower with 2 tablespoon olive oil, salt, and pepper. Spread the cauliflower and garlic cloves on a baking sheet and roast for 20 minutes or until lightly charred.

In a food processor or blender, blend the cauliflower and roasted garlic with tahini, lemon, beans, and ¼ cup liquid from the beans. Puree until smooth. Season with salt and pepper and transfer the hummus to a bowl. Drizzle 2 tablespoon extra virgin olive oil on top and set aside.

Make the rice pilaf. Heat 1 tablespoon butter in a medium pot over medium-high heat. Saute the onion until translucent and softened, about 5 minutes. Add the garlic and rice and saute for 1 minute, stirring frequently. Add the white wine and bring it to a boil. Continue to simmer until almost all of the liquid has evaporated. Add the chicken broth and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes or until the rice is done. Keep warm.

Make the harissa. Put the dried guajillo, ancho, and chile de arbol in a bowl and pour enough boiling water to cover the chilies. Place a plate on top to keep the chilies submerged and let soak for 30 minutes. Drain the water and remove the stems and seeds.

Blend the rehydrated chilies with the remaining ingredients for the harissa (roasted red bell pepper - black pepper) in a blender or food processor until smooth.

Combine the ground chicken with 3 tablespoon of the harissa, dill, parsley, grated onion, cilantro, and panko. Reserve the remaining harissa for another time. Shape the ground chicken into meatballs. Drizzle oil on a baking sheet and arrange the meatballs on the sheet pan. Bake for 15 minutes or until browned.

Assemble the harissa chicken meatball bowls. Portion the rice into four bowls and top with the meatballs, cucumber, avocado, tomato, feta, fresh dill, and parsley. Serve with cauliflower hummus.