Preheat oven to 400 degrees F.
Combine the black beans with chicken or vegetable stock, black garlic, chipotle and 1 tablespoon adobo sauce, and cumin in a small saucepot. Bring to a boil over medium-high heat. Reduce heat to medium-low and continue to simmer until almost all of the liquid has evaporated, about 20 minutes. Season the beans with salt and pepper. Mash the black garlic and chipotle until it's dissolved into the beans. Set aside and keep warm.
Meanwhile, prepare the cauliflower. Cut the cauliflower into bite-size florets and toss with olive oil, paprika, garlic powder, coriander, cumin, salt, and pepper. Spread the cauliflower in an even layer on a baking sheet. Roast for 20-25 minutes or until the thick part of the stems are tender, tossing once halfway through.
While the cauliflower is roasting, make the avocado crema. Blend together the avocado with yogurt, cilantro, and lime juice until smooth. Season with salt and pepper.
Spread the avocado crema on the bottom of a serving plate. Spoon the braised black beans on top along with the roasted cauliflower. Garnish with toasted pita chips, pine nuts, and parsley. Finish with a drizzle of extra virgin olive oil and a sprinkle of maldon salt. Serve immediately.