Cut the cauliflower into medium-sized florets.
Add the dairy-free greek style yoghurt, ginger, garlic paste, turmeric, salt, garam masala, and chilli powder in a bowl and mix throughly.
Add the cauliflower into the marinade and coat each floret. Set aside to marinate for a minimum of 6 hours. You can leave it overnight in the fridge to marinate.
Preheat the oven to 200ºC. (Fan assisted oven)
Remove the marinated cauliflower from the fridge and transfer it to a baking tray lined with a silicon mat (you can also use parchment paper). Ensure there is enough space between each floret. Once the oven reaches the desired temperature, roast the cauliflower for about 20-30 minutes. Once ready, set aside to cool.
Cut and seed the pomegranate.
Wash and dry baby spinach and transfer to a serving plate as a bed for the cauliflower.
Add the cooled down roasted cauliflower, and then add the pickled onions, pomegranate seeds and hand torn mint leaves.
Finish with a sprinkling of chaat masala