Preheat oven to 450. Rinse and chop cauliflower into bite sized pieces. Add cauliflower, oil and spices to a bowl and stir till coated. Add to baking sheet. Add chickpeas to the leftover spices and oil in the bowl and stir till coated. Spread onto another baking sheet. Bake both for 20 minutes making sure to stir chickpeas around halfway through. Remove Chickpeas after 20 minutes, set aside, drizzle a bit more olive oil on if they look too dry. Flip cauliflower at this point and roast another 20 minutes or until nicely browned and crispy on the edges, set aside. *see note
Add olive oil to a dutch oven or large soup pan and saute onions until translucent. Add sauce and spices and simmer while cauliflower cooks, add water to keep from getting too thick. Add cauliflower when finished and chopped spinach turn down to low.
Add 2 cups of water and 1 cup rice and bring to a boil, then lower to simmer for about 10 minutes. I added about another cup or veggie broth and simmered for another 10 minutes. Add tamari and some of the seasonings from the roasted cauliflower baking sheet.
When rice is almost finished move the cauliflower to one side of the sauce pan and add chickpeas to warm seperately or you can add them all together, I kept mine separate buddah bowl style. I happened to have some Tahini dressing leftover in the fridge and was perfect to drizzle over the top!
Since the original recipe is a dip I would probably roast for less time so the cauliflower still has some firmness to is, it was still delicious!!