This is so quick and easy and also budget-friendly as it’s mostly made with store cupboard ingredients. You’ll want to make it again and again. I love the flavour the pomegranate molasses brings but if you cannot find this over Pesach, you can substitute it for silan or maple syrup but add some juice from that lemon if you do. It should feed 6 – 8 if served as a side dish. 

Method:

• Cut away the stalk and leaves of the cauliflower – you can use them to in soup/stock.
• Cut the cauliflower head into chunks and either grate on the larger holes of a box grater or blitz in a food processor into grains. Tip into a large bowl.
• Add the pomegranate seeds – reserving some for garnish.
• Cut the spring onions into thin slices and add to the bowl.
• Add the chopped herbs, keeping some back for garnish.
• Add the lemon zest, olive oil, pomegranate molasses or silan plus salt and pepper. (If you do use silan, make sure to add some lemon juice as well to balance the sweetness with a little acidity.) 
• Stir well to combine, taste and adjust seasoning. Refrigerate until ready to eat — in an airtight container if you’re keeping it for longer than a couple of hours.
• Serve garnished with the reserved pomegranate seeds, pistachios and herbs.

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