For the roasted cauliflower: Preheat the oven to 425°F. In a medium bowl, combine cauliflower, olive oil, and sea salt. Mix until cauliflower is coated. Line the baking pan with parchment paper and spread cauliflower pieces evenly across the pan. Bake for 25 to 30 minutes or until lightly browned and tender.
In two bowls, divide the spinach, carrots, dates and pine nuts evenly. Top with roasted cauliflower.
In a jar with a lid, mix together the olive oil and vinegar. Add the salt and pepper, cover with the lid and shake well before serving.