Preheat oven to 400F.
Line a baking sheet with parchment paper or aluminum foil.
Place cauliflower florets on the baking sheet and drizzle with olive oil.
Sprinkle with garlic powder, cumin, salt, and pepper and toss to coat.
Bake in preheated oven for 25 minutes, until golden brown and tender.
Meanwhile, heat a medium-sized saucepan with a few tablespoons of olive oil over medium heat.
Add chickpeas and heat for 3 to 5 minutes, until warm.
To assemble the bowl, add rice to the bottom of the bowl and top with spinach, feta, parsley, onion, roasted red peppers, and chickpeas.
Top with roasted cauliflower and serve warm.