Preheat the oven to 400 degrees Fahrenheit.
Place the cauliflower and chickpeas on a sheet pan lined with aluminum foil or parchment. Sprinkle on the oregano, garlic powder, onion powder, salt and ground black pepper to taste. Drizzle one tablespoon of the olive oil and toss the florets until they are coated with the herbs and spices.
Roast the chickpeas 40 minutes or until crunchy enough to your liking. I like the texture at 40 minutes for this pasta.
While the chickpeas and cauliflower are cooking, boil a large stockpot of water for the pasta. Cook pasta until al dente.
Five minutes before the pasta is done, heat the remaining half tablespoon of oil in a skillet large enough to hold the pasta (a wok works perfectly for this).
Add the garlic, stir until it just begins to turn golden, then stir in the baby spinach and half the parsley. Saute for a couple of minutes until the spinach has wilted.
Add the red pepper flakes and salt and black pepper to taste. Stir in lemon juice and zest.
Add the cooked spaghetti with ½ cup of the pasta water. Add salt and ground black pepper if needed and mix well with a pair of tongs.
Stir in the roasted cauliflower and chickpeas, reserving some to top the pasta. Stir in the parsley.
Serve with vegan cashew parmesan for sprinkling.