Preheat the oven to 400°F.
Roughly chop up the cauliflower florets. In a small food processor, add 1/2 of the cauliflower and 1/2 of the chickpeas. Pulse until the chickpeas are in small pieces and the cauliflower is in chunks. Spread this batch out on a parchment-lined baking sheet. Repeat with the remaining chickpeas and cauliflower and spread those out on a separate baking sheet. This is creating a texture where the chickpeas almost "coat" the cauliflower, but you want to give them enough space on the pan so that when they roast they are able to cook off any moisture.
Drizzle the cauliflower/chickpeas with a bit of olive oil and a few pinches of kosher salt. Place in the oven to cook for 12-15 minutes.
While that is roasting, place a small saucepan over medium-low heat and melt the butter. Add in the hot sauce, garlic powder, paprika, vinegar and cook for a 2-3 minutes, or until a smooth buffalo sauce forms.
When the chickpea/cauliflower is done with the first round of baking, drizzle this sauce over the mixture and toss to coat. Add to the oven to bake for another 12-15 minutes, or until golden and crisped up.
Cook the farro according to package instructions. Add it to a large bowl. Finely chop the dill and add 3/4 of it to the farro. Dice and add the avocado, and add the zest from the lemon. Toss to combine.
In another small bowl, add the rest of the chopped dill, the juice from the lemon, the yogurt, garlic, and olive oil. Mix to create a dressing and season with kosher salt and freshly ground black pepper as preferred.
When the cauliflower is out of the oven, assemble into big, messy bowls with the farro first, the cauliflower on top, and a generous drizzle of dressing.