Preheat the oven to 425°F (220°C).

In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, cayenne pepper, salt, and black pepper.

Spread the cauliflower on a baking sheet in a single layer.

Roast in the preheated oven for 20-25 minutes, or until golden brown and tender, stirring halfway through.

In a large mixing bowl, combine the mixed greens, cherry tomatoes, red onion, and feta cheese (if using).

In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper to make the dressing.

Once the cauliflower is done roasting, let it cool slightly before adding it to the salad.

Drizzle the dressing over the salad and toss gently to combine.

Divide the salad into bowls and serve immediately.

Enjoy your spicy roasted cauliflower salad!