Roasted Chickpeas and Cauliflower

I've been trying to explore some alternatives to meat lately, and I've been coming back to chickpeas.
Over and over. In cookies, blondies, as a dip for fruit. Chickpeas can be used in sweet or savory dishes.

Today, we're going with the latter.
1 can chickpeas, drained and rinsed
2 T lemon juice
1 T tahini
1/2-1 T crushed garlic
chili powder
paprika
salt
1/4- 1/2 head cauliflower
Spread the chickpeas out in a greased baking pan. Roughly chop the cauliflower, then add to the pan. Mix the lemon juice, tahini and garlic. Pour over the chickpeas and cauliflower, until everything is coated. Shake on the paprika and chili powder, then mix to coat the chickpeas. Bake at 400 F for 10 minute intervals until the cauliflower is soft. (I cook it for 15-25 minutes, depending on how much time I have)
Enjoy!