Preheat the oven to 425°F (220°C).

Line the small sheet pan with parchment paper. Place the large sheet pan in the oven while it preheats.

Put the cauliflower florets on the hot large sheet pan. Add 2 tablespoons olive oil, 1/2 teaspoon salt, paprika, and garlic powder.

Toss the cauliflower until coated. Spread it into a single layer.

Roast the cauliflower for 25 minutes. Cook until tender and beginning to crisp.

Add the chopped kale to the cauliflower pan. Toss the vegetables together.

Return the pan to the oven for 5 minutes. Toss once more and set the roasted vegetables aside.

Add the drained chickpeas to the parchment-lined small sheet pan. Add 1/2 tablespoon olive oil, 1/2 teaspoon salt, chili powder, and ground cumin.

Toss the chickpeas until evenly coated. Spread them into one layer.

Roast the chickpeas for 20 minutes. Remove the pan from the oven.

Add the pepitas and chopped cilantro to the roasted chickpeas. Toss and set aside.

Heat the skillet over medium heat. Brush the skillet with a little of the remaining olive oil.

Add the scallion pieces to the skillet. Sear for 2 to 3 minutes per side until charred and softened.

Transfer the charred scallions to the cutting board. Chop them into small pieces.

Combine the chopped scallions, 3 tablespoons olive oil, lemon juice, garlic, dates, and lemon zest in a mixing bowl. Add red pepper flakes and the remaining salt to taste.

Mix the scallion topping until combined. Adjust seasoning if needed.

Divide the cooked quinoa among 3 serving bowls. Top each bowl with roasted cauliflower and kale.

Add the spiced chickpeas to each bowl. Spoon over the charred scallion and date topping.

Garnish with additional cilantro if desired. Serve warm.