Moroccan warm cauliflower salad

Preparation steps

• First prepare the salad dressing. Put all the ingredients in a bowl, and combine with a fork and set aside.
• Clean the cauliflower, wash it and cut it into smaller flowers. tear them into even smaller flowers and grind them into a multipractice to look like a grain of rice. If necessary, do it twice, but don't make it porridge.
• Pour one tablespoon of olive oil into a larger and deeper pan and heat. Add chopped spring onion, finely chopped garlic and hot pepper and fry, but only a little smell and soften. Add the cauliflower rice and fry at a low temperature for about 5 minutes, stirring occasionally.
• Add ground cumin, toasted pine nuts or hazelnuts (which you will chop larger), juice and grated lemon and cranberry peel (I used dried apricots) and fry for a few minutes.
• Remove from the heat, add finely chopped parsley and mint, and pomegranate seeds, stir and serve with a dressing of yogurt and tahini.
• Pleasant !!!!