Roast the cauliflower: Preheat oven to 425 degrees. Toss the cauliflower florets with coconut oil, cayenne pepper and a light sprinkle of sea salt. Roast for 30 minutes on the middle rack, turning halfway, until cauliflower golden on the edges.
Cook quinoa: In a large pot with a lid, warm the coconut oil over medium heat. Add the onion and cook, stirring often, about 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from heat and let it rest for 5 minutes.
Fluff the quinoa with a fork. Stir in the salt, vinegar and greens. Store leafy greens separate from the quinoa, as the greens don’t reheat well. Divide the quinoa into bowls and top with roasted cauliflower. Garnish with green onions and red pepper flakes if you’d like.