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Preheat oven to 425F and line a large sheet pan with parchment.
Prepare the rice: bring 2 cups of salted water to a boil in a saucepan. Add the rinsed rice, reduce heat to low, cover, and cook until the water is absorbed and rice is fluffy, 11 to 13 minutes.
Meanwhile, make the sauce: Add the broth, coconut milk, roasted red peppers, tapioca flour, garlic, chili powder, and salt to a blender or food processor. Blend on high speed until completely smooth, 30 to 45 seconds and set aside.
Add the cauliflower florets, chickpeas, olive oil, oregano, chili powder, and salt to a large bowl. Toss to evenly coat in the oil and spices and transfer to the sheet pan. Bake until the cauliflower are tender and browned, 18 to 22 minutes.
Meanwhile, transfer the roasted red pepper sauce to a large, deep skillet over medium heat. Bring to a gentle boil. Once the sauce is boiling, reduce the heat to medium-low and simmer, stirring occasionally, until the vegetables are done roasting, 10 to 15 minutes. Salt to taste.
Transfer the cauliflower and chickpeas to the skillet and stir into the sauce. Season with additional salt to taste.
Divide the rice between 4 plates, followed by the skillet vegetables and sauce. Garnish with chopped cilantro leaves and squeeze of lime.