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Line a baking tray and preheat the oven to 410°F (210°C).
On the baking tray, toss the cauliflower with the oil, garlic powder, onion powder, paprika, salt, and black pepper. Roast for 40 to 45 minutes, mixing once halfway.
Meanwhile, cook the rice according to the package instructions.
Heat the oil in a large pot over medium-high heat. When hot, add the onion and cook until golden. Add splashes of water if needed to deglaze the pot.
Add the garlic, curry powder, garam masala, turmeric, cumin, coriander, cinnamon, and salt. Stir continuously for 30 to 60 seconds to toast.
Add the diced tomatoes and cherry tomatoes (if using). Simmer for 5 minutes.
Add the coconut milk, lentils, spinach, and roasted cauliflower. Cook for about 5 minutes, or until heated through and the spinach has wilted.
Serve with rice or naan, and enjoy!