Place the cauliflower florets and red bell pepper slices in a large bowl and drizzle with 1 tbsp olive oil.

Sprinkle with half of the salt and pepper, then toss until the vegetables are evenly coated.

Spread the vegetables across the baking tray in a single layer so they roast evenly.

Roast for about 18–22 minutes until the cauliflower is tender with golden brown edges and a lightly caramelized aroma.

Remove the tray from the oven and allow the roasted vegetables to cool slightly while preparing the dressing.

In a small bowl, whisk together the lemon juice, grated garlic, honey, Dijon mustard, and the remaining olive oil.

Season the vinaigrette with the remaining salt and pepper and whisk until smooth and lightly emulsified.

In a large salad bowl, add the spring mix greens, sliced red onion, chopped herbs, and half of the feta cubes.

Add the warm roasted cauliflower and peppers on top of the greens.

Drizzle the lemon garlic vinaigrette over the salad and gently toss until everything is evenly coated.

Sprinkle the remaining feta over the top and serve immediately while the vegetables are still slightly warm.