Preheat the oven to 400ºF and spray a baking sheet with non-stick cooking spray.
Next, mix the garlic powder, turmeric, curry powder, cumin, paprika, cinnamon, salt and pepper in a bowl and mix. Set aside.
Spread the chopped cauliflower out on the baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle with the spices.
Place the cauliflower in the oven and bake for 20 minutes.
While the cauliflower is baking, prepare the dressing by adding all ingredients to a mason jar. Close the jar tight and shake until all the ingredients are combined. Set aside.
To prepare the quinoa, add the quinoa and water to a small saucepan and bring to a boil over high heat.
Turn the temperature to low heat and let it simmer for 15-20 minutes or until the quinoa is cooked.
Remove from the saucepan and place the quinoa in a separate bowl to cool.
Let the roasted cauliflower cool for 15 minutes before chopping into bite-sized pieces.
Then, add all of the ingredients for the salad into a large bowl. Mix well.
Pour dressing over salad ingredients and toss until everything is coated in dressing.
Serve cold and enjoy!