1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and place the cauliflower and chickpeas on the baking sheet. Coat with half of the oil. Roast, stirring once or twice, until crisp, (25-30 minutes).

2. Whisk together the lemon juice and 1 tablespoon of the oil. Toss with the apple, parsley, and mint.

3. Heat the remaining 1 oil in a small skillet over medium heat. Add the shallot and saute until softened (1-2 minutes). Add the garlic, cayenne and paprika and saute for 1 minute more. Remove from heat and whisk in the honey, red wine vinegar, Ras el Hanout and salt.

4. Add the roasted cauliflower and chickpeas to the Ras el Hanout vinaigrette and toss to combine. Top with the apple and herb salad. Garnish with feta and lemon zest and serve warm.