Cook the quinoa according to the instruction on the package. Set aside to cool down.
Preheat the oven to 400℉.
Cut the cauliflower into small florets and transfer it to a baking tray. Add salt, pepper, garlic powder and olive oil. Mix well and spread it out on the baking tray. Roast the cauliflower in the oven for 20 minutes until it is golden and tender. Let it cool down for a few minutes.
While the cauliflower is roasting, cut the mozzarella cheese into cubes and finely chop the red onion. Tear the serrano ham in bite-sized pieces.
Prepare the honey mustard dressing by mixing the mayo, Dijon mustard, honey, salt and pepper. If the dressing feels too thick, add a splash of water to thin it out.
When the cauliflower and quinoa are ready and have slightly cooled down, mix them with the mozzarella cheese, onion, serrano ham, fresh spinach and dressing in a large bowl. Serve with fresh bread.
