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Preheat the oven to 425. Place a large sheet pan in the oven while it preheats for 15 minutes.
While the oven preheats, make the dressing. Add the olive oil, honey, lemon juice, dill, salt, pepper, lemon zest and tahini to a small bowl. Whisk until smooth and set aside.
Add the cauliflower to the hot sheet pan, then drizzle with the oil and season with the paprika, oregano, garlic powder and salt. Toss to combine and place it in the oven for 35 minutes, tossing halfway.
While the cauliflower roasts, make the topping. Add the sun-dried tomatoes to a cutting board and chop, then add the dill and continue to chop while combining it with the tomatoes, then add the feta and chop more until it creates a topping. Add a pinch of salt and pepper and combine it all together. Set aside.
Remove the cauliflower from the oven, then add the arugula to the sheet pan and toss to combine.
Next, place the cauliflower in a serving bowl, top it with the topping, the pine nuts and drizzle the top with the dressing to taste.