Preheat oven to 400 F.

Prepare a rimmed baking sheet.

In a bowl, toss the cauliflower florets and drained chickpeas.

Add curry powder, fresh thyme sprigs, salt, pepper, and olive oil to the cauliflower and chickpeas.

Mix until evenly coated.

Spread the mixture in a single layer on the baking sheet.

Roast in the preheated oven for 30 minutes, flipping halfway through.

While the vegetables are roasting, bring a small pot of water to a boil.

Add your choice of grains (couscous, quinoa, etc.) to the boiling water.

Cook according to package directions until tender.

Drain excess water from the cooked grains.

In a large bowl, combine the cooked grains with the roasted cauliflower and chickpeas.

Add freshly chopped parsley, lemon juice, and toasted pine nuts.

Toss all ingredients together until well combined.

Taste and adjust seasoning with salt and pepper, if needed.

Serve the dish hot with fresh lemon wedges.