Preheat the oven to 425ºF.

Cook the grain according to the directions on the packet until al dente. Drain. Set aside.

Roast the veggies: Place the cauliflower, chickpeas, and onion on a large nonstick baking sheet. Add a generous dash of curry powder, and garlic powder. Sprinkle with cinnamon. Add a generous squeeze of lemon juice, and drizzle with olive oil, if using. Toss the veggies until evenly coated with the spices. Roast them at 425ºF for 15 minutes. Toss and cook them for about 10 minutes more, or until the cauliflower is tender.

Prepare the dressing: Meanwhile, transfer the nondairy yogurt, apple cider vinegar, and tahini to a medium bowl. Grate the garlic into the bowl using a microplane or fine grater. Mix to combine. Add water to thin out the dressing until the desired consistency. Season with fresh lemon juice, salt, and pepper.

Combine: Transfer the roasted veggies, farro, arugula (if using), and parsley to a large bowl. Add the desired amount of dressing and mix well to combine. Add chili oil to taste. Season with lemon juice, salt, and pepper.