Preheat oven to 425 degrees F.

In a large bowl toss cauliflower florets with 1 tablespoon olive oil, salt, cayenne and garlic powder. Bake on aluminum foil lined baking sheet for 25 minutes.

Heat pan over medium heat and add 1 tablespoon extra virgin olive oil. Add quinoa and toast for a few minutes, stirring occasionally. Add 2 cups water, bring to a boil, reduce heat and simmer, covered for 15-20 minutes.

Heat 1 teaspoon sesame oil in a pan and add spinach. Cook for 1 minute until just wilted.

In a bowl combine sauce ingredients and stir until smooth (adding hot water until desired consistency reached)