Heat your oven to 200°C/Fan 180°C/Gas 6. Slice the cauliflower into small florets and thinly slice the stalk, discarding the leaves. Peel the carrots and cut into chunky batons. Scatter both in a large roasting tin. Drizzle over 1 tbsp oil, add a generous pinch of salt and pepper and toss together. Roast for 25 mins, turning halfway.
While the veg roasts, roughly chop the dates and tip into a large bowl. Tip in the bulgar wheat and sprinkle over a pinch of salt. Add 150ml boiling water. Cover the bowl with a lid or plate and set aside for 15 mins. The bulgar wheat will soak up the water and this will ‘cook’ it.
Make the tahini dressing by peeling the garlic and finely grating it into a bowl. Squeeze in the juice from the lemon and spoon in the tahini. Add a small pinch of cayenne (cayenne is HOT, so use as much or as little as you prefer), a pinch of salt and pepper. Pour in 1 tbsp oil and 2 tbsp water and stir well to combine. Set aside.
Cut away any tough stalks from the spinach and roughly shred the leaves. When the bulgar wheat is cooked, use a fork to fluff it up, and stir in the spinach along with the cooked vegetables. Fold through the tahini dressing.
Pile the salad onto plates. Roughly tear up the coriander and sprinkle on top.