Rinse quinoa well under running water, to remove bitterness. Place quinoa and water in a saucepan. Add ¼ tsp salt, stir, cover and bring to a boil. Reduce heat and simmer 15-20 minutes or until water is absorbed and quinoa is tender. Heat oven to 400°F. Mix pepper, cumin, paprika, ¼ tsp salt, turmeric, chili flakes, and garlic powder in a small bowl; stir until combined; set aside. Rinse, drain, and dry the garbanzos. Toss with 1 Tbsp olive oil and ½ of spice mixture; spread on a baking sheet. Toss cauliflower with 1 Tbsp olive oil, remaining spice mixture and 1 Tbsp lemon juice. Spread cauliflower on a second baking sheet. Roast garbanzo beans and cauliflower in oven for 30 minutes, stirring once halfway through, until garbanzos are golden brown and crisp, and cauliflower is fork-tender. Spoon quinoa, garbanzo beans and cauliflower onto individual plates in layers. Drizzle with desired amount of Yumm! Sauce and garnish with parsley.