Roast the cauliflower. Heat the oven to 200°C/400°F. Toss the cauliflower with the cumin, curry powder, coriander, salt and pepper and olive oil in a large bowl then spread on a baking sheet and roast for 30 minutes.
Make the sauce. Place the yoghurt, coriander, lemon juice and plenty of salt and pepper into a blender and mix until smooth. Cook the quinoa according to packet instructions.
Warm the wraps in the microwave for 30 seconds or wrapped in foil in the oven for 5 minutes.
Make your wraps. Place a couple of tablespoon of quinoa, some roasted cauliflower and spinach leaves onto the centre of a wrap and drizzle over the sauce (leave off if you're meal prepping these and serve as a dip instead). Roll and repeat with the rest of the wraps.
Nutrition information is per wrap and is an estimate and will vary depending on the exact ingredients used.