Cauliflower Rice with Middle Eastern Roast Veges

1 large head (about 1.2kg) cauliflower, cut into small florets 
olive oil 
1 eggplant, cut into 3cm pieces 
1 red capsicum, cut into 3cm pieces 
1 large zucchini, cut into 3cm pieces
1 red onion, cut into small wedges 
400g pumpkin, trimmed, cut into 3cm pieces 
1/2 tsp paprika 
1/2 tsp ground cumin
1/2 tsp ground coriander 
1/4 tsp chilli flakes 
1/3 cup mint leaves 
1/3 cup coriander leaves 
1/3 cup feta, crumbled 
2 Tbs toasted pine nuts

Preheat oven to 200C. Grease and line 2 large baking trays with baking paper. Place cauliflower on one of the prepared trays. Drizzle with 2 tablespoons olive oil and toss to coat. Season with salt and pepper. Place eggplant, capsicum, zucchini, onion and pumpkin on the remaining tray. Combine paprika, cumin, coriander and chilli with 2 tablespoons of olive oil. Season with salt and pepper and drizzle over the mixed vegetables. Roast cauliflower and vegetables for 30 mins or until tender. Process the cauliflower in a food processor and until very finely chopped. Transfer to a platter. Toss vegetables with mint and coriander and arrange over the cauliflower. Top with feta and pine nuts.

via taste.com