Preheat the oven to 425F then line two baking sheets with parchment paper. Make sure to pat the chickpeas dry in a clean kitchen towel before using.

To one tray add the cauliflower along with paprika, coriander, onion powder, garlic powder and a generous pinch of salt. Drizzle with a tablespoon or more of oil then toss together to evenly coat the cauliflower. Spread the cauliflower pieces out, placing pieces cut side down on the tray. Bake in the oven on the bottom rack for 30 minutes, flipping the cauliflower after 20 minutes.

To the second tray, add the chickpeas and the oil. Toss to coat and bake in the oven for 20 minutes on the middle rack. Remove and allow to cool for 5-10 minutes. To the same tray, add the walnuts and spices along with a pinch of salt then toss to coat. Place back in the oven to bake for 10 minutes.

While everything bakes, prepare the marinated onions. Add the onions, garlic, lime zest and juice , maple syrup, vinegar, olive oil, cilantro, dates, and a generous pinch of salt. Using clean hands, toss the onions together until fully coated then cover and place in the fridge until everything is done baking.

Transfer the onion mixture to the tray of cauliflower and toss together to coat.

To assemble, serve the roasted cauliflower over your grain or starch of choice then top with the crispy chickpeas and walnuts. Use any of the dressing left in the bowl of marinated onions to drizzle over top then enjoy.