Preheat the oven to 190 °C.
Trim the leaves and stalk from the cauliflower and break it into bite-sized florets.
Place the florets in a mixing bowl and add the chickpeas, garlic, cinnamon, turmeric, Rajah Medium Curry Powder and olive oil. Season to taste with salt and black pepper and mix until well combined.
Transfer this mixture to a baking sheet and place it in the preheated oven.
Roast for 10 – 15 minutes, checking every so often to make sure the cauliflower isn't browning too quickly.
In the meantime, prepare the walnuts and sesame seeds. First place the walnuts into a dry frying pan and toss continuously over a medium-low heat until they are hot and toasty. Take care not to burn them. Set aside.
Repeat this step with the sesame seeds. Set aside.
In a mixing bowl, combine the KNORR Yoghurt and Herb Salad Dressing, baby spinach, mint leaves and toasted sesame seeds. Add the roasted cauliflower florets and chickpeas and toss well.
Divide the mixture between 4 serving bowls and top with the cranberries and toasted walnuts.
Crumble the feta cheese over the top, and drizzle with more KNORR salad dressing, if desired.