Preheat the oven to 425°F. In a large bowl, toss the cauliflower florets and chickpeas with the olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.

Spread the mixture in a single layer on a large baking sheet. Roast for 25 to 30 minutes, stirring once halfway through, until the cauliflower edges turn golden and the chickpeas crisp slightly.

While the vegetables roast, stir the tahini and lemon juice together in a small bowl. Add water one tablespoon at a time until the sauce reaches a pourable consistency.

Divide the roasted cauliflower and chickpeas among four bowls. Drizzle each bowl with the tahini sauce, then top with chopped parsley and pomegranate seeds before serving.