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Preheat oven to 425F
Cut cauliflower into 1 inch florets then slice the florets
Place cauliflower on tray with nutritional yeast, ½ tsp thyme, coriander, garlic, salt and 1 ½ tbsp oil then toss to coat
Spread cauliflower in a single layer and bake for 20 mins on the bottom rack
Flip cauliflower and bake for an extra 10 mins
Dry the chickpeas in a kitchen towel
Place chickpeas on a second tray with 1 tbsp oil, salt and ½ tsp thyme, toss to coat and spread in an even layer
Bake chickpeas for 20 mins, toss then bake again for 10 mins
Heat a sauté pan with 2 tsp oil over medium-low heat
Place lemon halves cut side down in the pan and sauté for 4-5 mins until browned
Sauté shallots and peppers on the opposite side for 2 mins
Add garlic, dates and sauté for 3-5 mins
Transfer chickpeas, date mix, and half the zested lemon to the cauliflower tray
Top with juice of ½ the seared lemon and toss to combine
Add tahini, mustard, garlic, remaining lemon zest and juice, salt and chives to a bowl
Whisk until it thickens then add water and whisk again
Adjust with more water as needed and taste, add more salt if needed
Portion cauliflower mix on top of your favorite grains and drizzle with dressing