Roasting Cauliflower and Chickpeas:

1. Preheat the oven to 425°F (220°C).
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2. Dry the chickpeas, then spread them on a baking tray. Drizzle with 1 tablespoon of oil and a pinch of salt. Toss to coat, then bake for 20 minutes.
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3. After cooling for 5-10 minutes, sprinkle chickpeas with 1 teaspoon garlic powder and 1/2 teaspoon coriander. Toss to coat, then bake for an additional 10 minutes or until mostly crispy.
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4. On a separate tray, toss cauliflower pieces with the remaining seasonings, a generous pinch of salt, and 1-2 tablespoons of oil. Spread them out on the tray, placing the florets cut side down. Bake for 20 minutes, toss, then return to bake for another 10-15 minutes.
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Preparing Quick Pickled Onions:

1. In a bowl, combine sliced red onion, grated garlic, lime zest and juice, red wine vinegar, maple syrup (if using), minced cilantro, and a pinch of salt. Toss to coat, then refrigerate.
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Making Chipotle Yogurt Sauce:

1. Place chipotle peppers, plant-based yogurt, vegan mayo (or more yogurt), lime juice and zest, maple syrup, grated garlic, minced cilantro, and a generous pinch of salt in a small blender cup. Blend until combined. Alternatively, finely mince the chipotle peppers and whisk all ingredients in a bowl. Add water if needed to adjust consistency.
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Fill each pita with roasted cauliflower, chickpeas, pickled onions, lettuce, and chipotle yogurt sauce.