1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.

2. Add the cauliflower florets, drained chickpeas, and red onion wedges to a large mixing bowl.

3. Drizzle the vegetables with olive oil and lemon juice, then add the minced garlic, ground cumin, smoked paprika, ground coriander, ground turmeric, ground cinnamon, kosher salt, black pepper, and cayenne pepper if using.

4. Toss until the cauliflower, chickpeas, and onions are evenly coated in the oil and spices. If anything looks dry, add a small drizzle of extra olive oil.

5. Spread the mixture out on the prepared sheet pan in an even layer, leaving a little space between pieces so they roast instead of steam.

6. Roast for 22 to 25 minutes, tossing once halfway through, until the cauliflower is deeply golden on the edges, the onions are softened and caramelized, and the chickpeas are lightly crisp.

7. While the vegetables roast, whisk together the sauce in a small bowl: Greek yogurt, tahini, lemon juice for the sauce, olive oil for the sauce, grated garlic, kosher salt for the sauce, and enough water to thin to a creamy, drizzleable consistency. Taste and adjust seasoning as needed.

8. Prepare the fresh toppings by chopping the cucumber, halving the cherry tomatoes, and chopping the parsley. Warm the cooked rice if needed.

9. To assemble, add a scoop of warm rice to each bowl. Top with a generous portion of the roasted cauliflower, chickpeas, and onions, then add the cucumber, cherry tomatoes, and parsley.

10. Drizzle each bowl with the lemon-garlic yogurt sauce and finish with an extra squeeze of lemon or a pinch of cayenne if you like more heat. Serve immediately.