Preheat oven to 400F.
Line 2 large baking sheets with foil. Scatter chopped cauliflower on one sheet and chopped onions and peppers on another. Lightly drizzle olive oil and salt on both sheets and toss with your hands. Roast vegetables for about 25-30 minutes, mixing half way, until cauliflower is slightly charred on all sides and peppers and onion have wilted down.
Heat a pan over medium-high heat. Once the pan is fully heated, add eggplant to pan and continue to cook on high until lightly browned on all sides, about 3-5 minutes. Once browned add a generous pinch of salt and ¼ cup olive oil. Reduced heat to medium-low and cook for 7-10 min, until tender.
For bulgur: In a small saucepan boil water with ¼ tsp salt. Once boiling, add bulgur and butter. Allow to cook for 5 min uncovered. Turn off heat, cover saucepan with lid and allow to steam for 10-15 minutes. Once done, remove lid and fluff with a fork.
Add all the ingredients for the dressing together and whisk.
Place spinach in a bowl. Once vegetables have completed cooking, remove from oven and mix with spinach to allow the spinach to wilt a bit.
Mix in bulgur, dressing and almonds. Garnish with fresh mint.
Allow to salad to sit in fridge for about an hour or more prior to serving. Serve cold or at room temperature. Stores well in fridge for up to 3 days.