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Roast Veggies: Add 1 medium cauliflower head cut into florets and 1 can chickpeas (drained and rinsed) to a large sheet pan. Toss with 2 tablespoons extra virgin olive oil, 2 teaspoons smoked paprika, a pinch of salt and pepper. Roast 30 minutes, until golden and slightly charred.
Make Dressing: In the meantime, in a small bowl, whisk together 2 tablespoons extra virgin olive oil, zest and juice of ½ lemon, 1 tablespoon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, 1 clove garlic (grated), ½ teaspoon salt, and pepper. Set aside.
Cook 1 cup orzo in lightly salted boiling water 10 minutes before the vegetables are done so it’s hot and ready to toss. Don't overcook it - boil until just tender.
Combine on the sheet pan: Drain orzo and add it hot to the sheet pan with roasted cauliflower and chickpeas. Add ½ cup olives, ½ cup crumbled feta, ¼ cup fresh parsley, and the dressing. Toss directly on the sheet pan so the orzo absorbs all the roasted flavors.
Serve: Enjoy warm in bowls with a bright squeeze of lemon, plenty of parsley, and a little extra feta on top.