Cut the cauliflower head into florets and slice the red onion into thin slices.
In a small mixing bowl, whisk together the olive oil, lemon juice, salt, cumin, paprkia and garlic powder.
Toss the cauliflower and onion slices in the dressing and place on a rimmed baking sheet in an even layer.
Bake for 15 minutes.
Carefully remove the baking sheet from the oven and add the rinsed and drained chickpeas to the pan. Toss to evenly distribute the chickpeas and to turn the cauliflower over.
Return the baking sheet to the oven and roast for another 15 minutes.
Remove the pan from the oven and transfer everything to a serving platter. Top with pomegranate airils and fresh chopped parsley.
Enjoy!
Notes
Leftovers can be stored in an air tight container in the fridge for up to 2 days.