Ingredients

• 1 medium head Cauliflower
• 3 tablespoons Extra virgin olive oil
• 2 tablespoons Fresh lemon juice
• 1/2 cup Fresh flat-leaf parsley, chopped
• 1/4 cup Fresh mint, chopped
• 1/4 Red onion, finely chopped
• 1 cup Cherry tomatoes, halved
• 1/2 Cucumber, diced
• 1/2 cup Pomegranate arils
• 1/4 cup Sliced almonds, toasted
• 1/2 teaspoon Ground cumin
• 1/2 teaspoon Sweet paprika
• to taste Salt
• to taste Freshly ground black pepper

Instructions

1. 1

   Preheat oven to 200°C (400°F). Wash and dry the cauliflower. Cut the florets into small pieces, then pulse in a food processor until it resembles "rice" or couscous.

2. 2

   Spread the riced cauliflower on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, sprinkle with cumin, paprika, salt, and pepper. Mix well.

3. 3

   Roast in the oven for 20-25 minutes, stirring halfway through, until the cauliflower is lightly golden and tender. Let cool completely.

4. 4

   In a large bowl, combine the cooled roasted cauliflower with parsley, mint, red onion, cherry tomatoes, and cucumber.

5. 5

   In a small bowl, whisk the remaining olive oil (2 tablespoons) with lemon juice, salt, and pepper.

6. 6

   Pour the dressing over the salad and mix thoroughly.

7. 7

   Gently fold in the pomegranate arils and toasted sliced almonds just before serving.