Preheat the oven to 200 C.
Chop the pumpkin into approx 1” cubes. Chop the cauliflower into small florets. Add both to a large baking tray. Toss with olive oil, chilli powder, pepper and salt. (Go easy on the salt since there’s going to be a feta topping.)
Roast in the middle rack of the oven for 30-40 mins (until the pumpkin is cooked through and both the veg are nicely browned).
Add 2 tablespoons of honey over the roasted veg. Toss with a spatula. Toss the remaining 1 tablespoon of honey with the pecans. Push the veg to one side and lay out the nuts on the other.
Put the tray back in the oven, but on the top rack this time. Roast for another 5 mins.
Crumble the feta cheese into a bowl. Add lemon zest and toss together.
To serve, add some lettuce to a plate. Top with the roasted pumpkin and cauliflower. Roughly chop the nuts and add. Crumble over the feta-lemon zest topping. Serve warm or at room temp.