Preheat oven to 425 and line a small sheet pan with parchment paper, then place a large sheet pan in the oven while it preheats.

Add cauliflower to the hot sheet pan with 2 tbsp olive oil, ½ tsp salt, paprika, garlic powder and coriander, then toss.

Spread the cauliflower and place in the oven for 30-35 mins, until crisp and tender.

Add chickpeas to the small sheet pan with 1 tbsp olive oil, ½ tsp salt and cumin, then toss to coat.

Place chickpeas in the oven for 20 mins.

Remove chickpeas, add cashews and ⅓ cup cilantro, toss, then return to the oven for 10 mins.

Heat a skillet over medium heat, brush with oil and add scallions.

Sear the scallions for 2-3 minutes per side, then remove and chop them.

Add chopped scallions to a bowl with 2 tbsp olive oil, vinegar, lemon juice, 1 clove garlic, dates, lemon zest, salt and pepper, and mix to combine.

Add the bag of Natural Heaven white rice to a pan and heat over medium heat for 2 minutes.

Add olive oil, remaining garlic and remaining salt to the rice, mix and heat for another minute.

Turn off the heat, add lime juice and cilantro to the rice, then mix.

Add rice to a bowl, top with cauliflower and chickpeas, a spoonful of the scallion mixture, and a drizzle of dressing.