Preheat oven to 475°F and line baking sheet with parchment paper
Add cauliflower florets and diced shallot to baking sheet, spray with avocado oil
Season with salt, onion powder, garlic powder, and paprika
Bake until still tender but a little golden on the outside
Make dressing by combining tahini, Dijon mustard, lemon juice, red wine vinegar, maple syrup, salt, garlic powder, and olive oil
Add roasted cauliflower to a bowl with cooked chickpeas and cooked quinoa
Add feta, pistachios, and Kalamata olives to the bowl
Drizzle dressing on top or leave on the side
Store in the fridge for 3-4 days
