Preheat oven to 425F and line two baking sheets with parchment paper. Place the chickpeas over a clean kitchen towel and pat dry to remove excess moisture.

Now prep the sauce by combining the yogurt, garlic, vinegar, the zest of 1 lime and the juice of half a lime (reserve the other half for later), cilantro, mint, and a generous pinch of salt in a blender cup. Blend until the herbs are finely minced into the sauce, then place in the fridge until ready to use.

In a large mixing bowl, combine 2 tablespoons of oil, garlic, thyme, 1 ½ tsp coriander, 1 ½ tsp cumin, and a generous pinch of salt. Whisk together, then add in the cauliflower and chickpeas, tossing to coat evenly in the mixture.

Spread the coated cauliflower and chickpeas in a single layer on one baking sheet. Make sure everything is spread out into a single layer and that the cauliflower pieces are placed cut-side down on the pan. Roast on the bottom rack 20 minutes, then flip and bake for another 10-15 minutes.

In the same mixing bowl, add the mushrooms, shallot, 1 tablespoon oil, sesame seeds, ½ tsp cumin, ½ tsp coriander, and a generous pinch of salt. Toss to coat, then spread the mixture out on the second baking sheet. Bake on the middle rack for 15 minutes, toss, and bake again for 5-10 minutes, or until the mushrooms are nicely browned and slightly crispy around the edges. Once done, squeeze the juice of the remaining lime half over the mushrooms and toss to coat.

Transfer the mushrooms over to the tray with the cauliflower and chickpeas. Add the cilantro, mint, and a pinch of fresh black pepper, then toss everything to combine. Taste and adjust the salt as needed.

To serve, divide the mushroom mixture between bowls with cooked rice, then drizzle a few spoonfuls of the herby yogurt sauce on top and enjoy!