Preheat the oven to 400ºF. Chop the cauliflower into florets & slice the red onion into 1/4-inch strips. (*onion optional) Place the cauliflower florets & sliced red onion into a large bowl, along with the olive oil & a pinch of salt & pepper. Toss the cauliflower & onion until they are well coated in oil.

Spread the cauliflower & onion out onto a large baking sheet, then transfer them to the oven. Roast the veggies for 20 mins, give them a good stir, then roast for an additional 10-15 mins, or until the onions are caramelized & cauliflower is browned.

Meanwhile, prepare the quinoa. Add the butter, garlic, turmeric, cumin & cinnamon, to a medium sauce pot. Place the pot over medium heat. Stir & cook spices for one min.

Add quinoa to the pot with the butter and spices. Also add the dried cranberries & vegetable broth. Stir to combine, then place a lid on the pot, turn the heat up to medium-high & bring it up to a boil. Once it reaches a boil, turn the heat down to low & let the pot simmer for 20 mins, with the lid in place.

While the quinoa cooks, chop up spinach & parsley.

After simmering over low for 20 mins, the quinoa should have absorbed all of the broth. Remove the lid & fluff the quinoa. Add the sliced almonds & stir to combine. Allow the quinoa to cool slightly.

Transfer the cooked quinoa, roasted cauliflower & red onion to a large bowl. Add the chopped spinach & parsley, stirring until everything is combined. Serve immediately, or refrigerate until ready to eat (can be enjoyed warm or cold).