Preheat oven to 200°C. In a medium bowl, toss cauliflower with 2 tablespoon olive oil, spices, salt and pepper, place onto a baking paper lined oven tray and roast for 20 minutes or until golden and just tender.
Meanwhile, place red onion slices in a medium bowl and bring vinegar, water, sugar and salt to the boil in a small saucepan.
Pour the pickling liquid over the onions and set aside for 30 minutes
Whisk together dressing ingredients in a small bowl.
Place quinoa into a large bowl, add dates, almonds, pickled onion, spinach and herbs, toss to combine and transfer to a serving plate.
Fry haloumi in remaining olive oil in a medium frypan until golden on both sides.
Place haloumi and cauliflower on top of the quinoa mix and drizzle with dressing.
