Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

Trim cauliflower into bite-size pieces. Drain and rinse chickpeas; pat very dry with paper towels. Trim scallions. Cut whites into ½-inch batons; thinly slice greens. Place apricots in a small bowl with enough water to cover; set aside. Dice tomato.

Toss cauliflower on a baking sheet with a drizzle of oil, half the Turkish Spice Blend, salt, and pepper.

Toss chickpeas and scallion whites on a separate baking sheet with a drizzle of oil, remaining Turkish Spice Blend, salt, and pepper.

Roast on top and middle racks, swapping rack positions halfway through, until cauliflower is charred and cooked through and chickpeas are crisped, 25-30 minutes.

When veggies and chickpeas have 5 minutes remaining, massage grain blend in package; partially open package. Microwave until warmed through, 90 seconds.

Transfer grain blend to a large bowl and toss with apricots (draining first), tomato, a pinch of salt, and pepper.

Divide grain mixture between shallow bowls. Top with cauliflower and chickpeas in separate sections. Drizzle with harissa aioli and sprinkle with scallion greens. Serve.