1Preheat oven to 200°C (400°F). Toss dried chickpeas with 1 tbsp olive oil, 1/2 tsp garlic powder, and a pinch of salt and pepper. Spread on a baking sheet. In a separate bowl, toss sliced bell peppers and red onion with 1 tbsp olive oil, the remaining 1/2 tsp garlic powder, smoked paprika, salt, and pepper. Spread alongside chickpeas on the same or a separate baking sheet.

2Roast vegetables and chickpeas for 15-20 minutes, or until vegetables are tender-crisp and chickpeas are golden and crispy. Remove from oven.

3While vegetables roast, heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Season cauliflower steaks and florets with salt and pepper. Sear cauliflower steaks for 3-5 minutes per side until golden brown and tender, adding florets to cook simultaneously, stirring occasionally.

4In a small bowl, whisk together gochujang, lime juice, rice vinegar, sesame oil, and maple syrup until well combined and smooth.

5Divide the seared cauliflower steaks, roasted vegetables, and crispy chickpeas evenly among 4 serving bowls.

6Drizzle generously with the Gochujang-Lime dressing. Garnish with fresh cilantro and sesame seeds before serving.