Preheat the oven to 200 degree Celsius (390 degrees Fahrenheit)

Cut the cauliflower into florets and place in a bowl. Whisk together 1½ tablespoons olive oil, curry powder, tumeric, garlic and salt. Pour the dressing over the cauliflower and toss to ensure they are well coated.

Lay the cauliflower out evenly on a baking tray and bake for 25-30 minutes or until the cauliflower is tender and golden. Flip the florets half way through cooking to ensure they do not burn.

While the cauliflower is roasting, wash the grapes and cut into halves or thirds depending on the size. Thinly slice the red onion and place it in a bowl along with the spinach, grapes and almond flakes.

To make the dressing, whisk together the remainder of the olive oil, apple cider vinegar and honey, season with salt and pepper.

Add the roasted cauliflower to the salad and toss with the dressing. Serve.