1. Preheat the oven to 425°F and add a large sheet pan to the oven while it preheats.
2. Mix cauliflower, chickpeas, avocado oil, salt, paprika, oregano, dill, and cumin. Spread on the heated sheet pan.
3. Roast the mixture for about 35 minutes, until cauliflower is charred and slightly tender, tossing halfway through.
4. Prepare the dressing by combining Greek yogurt, olive oil, dill, lemon zest, salt, pepper, red wine vinegar, and maple syrup or honey in a jar. Shake well and add water to thin if needed.
5. Prepare the crumble by chopping walnuts, sun dried tomatoes, feta, and dill together on a cutting board. Mix in lemon zest and additional salt to taste.
6. Toss the roasted cauliflower mixture with the chopped arugula.
7. Plate the cauliflower and greens, top with the walnut feta crumble, and dress to taste. Toss lightly before serving.
