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