Pre-heat oven to 200°c. To make the dressing, combine lemon juice, Dijon mustard, oil and Fountain Mint Sauce in a glass jar. Shake well to combine.
Place the cauliflower in a food processor, in batches, and pulse until it resembles rice. Transfer to a large bowl; add the cumin, coriander, chilli powder, salt, pepper and oil and mix to combine.
Spread the cauliflower mixture on 2 lightly greased large oven trays lined with non-stick baking paper. Cook, stirring halfway, for 20–25 minutes or until golden. Set aside to cool.
Place the chickpeas, mint, macadamia nuts, currants, cauliflower and half the dressing in a large bowl and toss to combine.
Divide the salad between bowls, top with the chives and extra mint, and drizzle with the remaining dressing to serve.