Prepare the Roasted Cauliflower:
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
Pat the chickpeas dry using a clean kitchen towel before using.
On one tray, spread out the cauliflower florets. Toss them with smoked paprika, ground coriander, onion powder, garlic powder, and a generous pinch of salt. Drizzle with 1–2 tablespoons of avocado oil, and toss to evenly coat. Arrange the cauliflower pieces cut-side down.
Bake on the bottom rack of the oven for 30 minutes, flipping the cauliflower halfway through.
Roast the Chickpeas and Walnuts:
On the second tray, spread out the chickpeas. Toss with 1 tablespoon of avocado oil, and bake on the middle rack of the oven for 20 minutes.
Remove from the oven, let cool for 5-10 minutes, then add the chopped walnuts, onion powder, ground coriander, and a pinch of salt. Toss to coat, then return to the oven to bake for another 10 minutes, or until the walnuts are lightly toasted.
Make the Marinated Onions:
While everything is baking, prepare the marinated onions. In a bowl, combine the thinly sliced red onion, grated garlic, lime zest and juice, maple syrup, olive oil, cilantro, dates, and a pinch of salt.
Toss the mixture together using clean hands until the onions are fully coated. Cover the bowl and refrigerate while the cauliflower and chickpeas finish baking.
Assemble the Dish:
Once the cauliflower is roasted, toss the marinated onion mixture with the cauliflower.
Serve the roasted cauliflower and marinated onions over your choice of cooked quinoa or rice. Top with the crispy chickpeas and walnuts. Drizzle any remaining marinade from the onions over the dish before serving.