Preheat your oven to 425°F (220°C).

In a mixing bowl, combine curry powder, paprika, ground cumin, kosher salt, and black pepper. Stir well until evenly blended.

Cut the cauliflower into florets and toss with olive oil and half of the spice mix. Spread on a baking sheet.

Rinse and drain chickpeas, then mix with olive oil and the remaining spice mix. Spread on a separate baking sheet.

Roast both baking sheets in the oven for about 30-40 minutes, shaking the chickpeas after 15 minutes and tossing the cauliflower halfway.

Blend tahini, lemon juice, minced garlic, and a pinch of salt with warm water until creamy.

Assemble bowls starting with rice, topped with roasted cauliflower, chickpeas, and tahini sauce.

Garnish with cilantro and parsley before serving.