Line a large baking sheet (or two smaller baking sheets) with parchment paper or a silicone baking mat.
In a large bowl, whisk together all of the marinade ingredients. Add the cauliflower and half the can of (rinsed and drained ) chickpeas to the bowl. Put the other half of the chickpeas in a container, cover with water and store in the refrigerator for another time.
Bake for 25 minutes, then remove from the oven and stir. Bake for an additional 20-25 minutes, until the cauliflower and chickpeas are nice and tender.