Prep: Preheat oven to 400°F (204°C). Grate the zest off of the lemon and save it. Onto a large parchment-lined baking sheet, spread cauliflower florets onto one side, and drained beans on the other. Drizzle 2 Tbsp of the olive oil evenly over the cauliflower and beans.
Flavor: Stir together garlic powder, paprika, cumin, salt, and pepper. Evenly sprinkle the spice blend over both the cauliflower and beans. Sprinkle cornstarch just over beans. Use your hands to mix the spices into the cauliflower and beans, being sure the two to keep them separate.
Bake: Cut the shallot into chunks, and the lemon in half. Put both onto the baking sheet. Set the sheet in the oven and roast for 25 to 35 minutes, or until beans are crispy and cauliflower is soft and a bit charred.*
Dressing: In large bowl, combine the juice from the roasted lemon, remaining 2 Tbsp of olive oil, the reserved lemon zest, feta cheese, and a pinch of salt and pepper.
Assemble: Add roasted cauliflower, beans, and shallot to the bowl and toss to combine. Serve warm.
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Notes
*If beans cook more quickly than the cauliflower, place a piece of aluminum foil over them to keep them from burning.Storage: This cauliflower salad will last for about 5 days in an airtight container in the fridge.