Pre-heat oven to 425° and line baking sheet with tin foil.
In a large bowl, toss together cauliflower florets, olive oil, chilli powder, garlic powder, and pepper. Place on baking sheet.
Bake cauliflower for 25-30 minutes, tossing it once halfway.
In a medium bowl, whisk together tahini, lemon juice, and minced garlic. Add warm water if too thick.
Place cauliflower on a platter and top with pomegranate arils, crumbled feta cheese and chopped parsley. Drizzle tahini dressing over the salad or toss all together.