Roughly chop the whole cauliflower and then drizzle with olive oil and season with salt and freshly ground pepper. Roast in the oven for 15-25 minutes until a few roasty burnished edges appear on the cauliflower. Remove and set aside.
Meanwhile, toast the almonds and pumpkin seeds in a pan on the stovetop. Remove from heat and then remove from pan to prevent burning. Once cool enough to handle, roughly chop.
Make the cous cous. Place the cous cous in a bowl and cover with the boiling water. Cover the bowl with cling wrap and set aside until all of the water is absorbed. This will take about 5 minutes. When done, gently fluff the grains with a fork. Set aside.
Make the dressing. In a bowl, combine the ¼ cup of olive oil, cumin, pomegranate molasses, garlic and honey. Whisk together until combined and season with salt, pepper and lemon juice.
To construct the salad, place the cous cous in a bowl with the cauliflower. Pour over the dressing and fold to combine. Fold in the onion, celery and half of the cranberries and the nuts and pumpkin seeds.
Toss in rocket.
Remove seeds from pomegranate (chop in half and then using a wooden spoon, tap the seeds out – just don’t wear a white top like I did that day!!!), and add most of them to the salad.
Tumble salad into your favourite serving platter and top with the rest of the cranberries, nuts, pumpkin seeds and pomegranate! Enjoy!
NOTE: the addition of parsley and mint goes really well in this salad also!