Preheat oven to 400 degrees F.
Place cauliflower florets and chickpeas in a large bowl. Add the garlic powder, cumin, paprika, chili powder, and salt. Drizzle with olive oil and fresh lemon juice. Stir until the cauliflower and chickpeas are well coated.
Place on a large baking sheet and bake for 45 minute or until the cauliflower and chickpeas are slightly crisp.
Remove from the oven and add the pomegranate arils and fresh parsley. Serve immediately.