In a large bowl toss cauliflower with olive oil, curry powder and salt. Spread onto a baking sheet in a single layer and bake on center rack for 40 minutes.
While cauliflower is cooking prepare the salad dressing by combining all ingredients in a blender and blending until smooth.
In a large bowl toss together cooked quinoa, red cabbage and arugula and divide between 4 bowls. Top each bowl with fresh cilantro, cucumbers, golden raisins and roasted cauliflower. Drizzle with yogurt tahini dressing and enjoy!