In a large pot, bring salted water to a boil. Add cauliflower florets and cook for about 5-7 minutes until tender. Drain and set aside.

In the same pot, melt the butter over medium heat. Add garlic powder, onion powder, smoked paprika, salt, and pepper. Stir for about 1 minute until fragrant.

Pour in the vegetable broth and heavy cream, stirring to combine. Bring the mixture to a simmer.

Add the cooked cauliflower to the pot and use an immersion blender to puree until smooth and creamy. If you don’t have an immersion blender, transfer the mixture to a regular blender in batches and blend until smooth.

Return the creamy cauliflower mixture to the pot and stir in the cooked quinoa and chopped spinach. Cook for an additional 2-3 minutes until the spinach is wilted.

Serve the creamy butter cauliflower in bowls, topped with cherry tomatoes, parsley, and a squeeze of lemon juice.