Step 1

Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.

Step 2

Add all of the dry seasonings to a bowl and mix to combine. Add the cauliflower to a mixing bowl with half of the oil and half of the seasoning mix. Toss to coat and transfer to one of the baking sheets. Add the potatoes to a bowl with the remaining oil and seasoning mix. Toss to coat and transfer to the other baking sheet. Spread everything in an even layer and place both baking sheets in the oven for 20 minutes. Toss and place back in the oven (being sure to rotate which oven rack the trays were on) for 15-20 more minutes, or until crispy. Remove from the oven and add salt if needed.

Step 3

While the veggies are cooking, add all of the dressing ingredients to a food processor or blender and blend until smooth. Taste and adjust the seasonings as needed. Set aside.

Step 4

To assemble, toss the romaine with 1/2 of the dressing. Add some of the salad to each bowl and top with the roasted veggies, vegan feta and cilantro. Serve with the leftover dressing on the side.