PRE 
SERVES 
The cauliflower ‘grains’ can be made a few days ahead, cooled and stored in an airtight box in the refrigerator. If you want some crunch, add a handful of toasted almonds or seeds. It's worth making a double batch to use over a few days.
- Separate the cauliflower into florets and cut the bits of stalk into floret-sized chunks. Blitz them in on a food processor or the largest holes on a box grater until rice-like in texture.
- You can eat this raw, but I prefer to cook them a little. Tip into a large bowl and mix with 1 tsp oil and ½ tsp salt. You can now either microwave or bake the cauliflower grains.
- To microwave: cover with cling film and microwave on high for 3 minutes.
- To roast: spread on a rimmed baking tray and bake at 180°C for 15 minutes.
- Cool by spreading the cooked cauliflower on a rimmed baking sheet or large plate.
- Roughly chop the herbs and slice the spring onions at a diagonal angle then tip them into a large mixing bowl.
- Add the cooled cauliflower cucumber, tomatoes and pomegranate seeds plus the lemon zest, lemon juice, and 3 tbsp of oil.
- Gently toss to coat. Taste and season with additional salt, lemon juice or oil as required.
