5. Prepare the tahini dressing. Add the tahini, olive oil, garlic, lemon juice, agave syrup, water and salt & pepper to a flood processor. Blend until smooth.
6. Roughly chop the coriander.
7. To build the salad, combine the roasted cauliflower and chickpeas in a bowl with the cooked pearl couscous and chopped coriander. Sprinkle with the pomegranate seeds and drizzle the lemon tahini dressing over top. Toss to combine. Serve warm or cold.

Did you know that roasting cauliflower is not only delicious, but it can also help retain more of its precious nutrients compared to boiling it? Boiling can cause some of the good stuff to escape into the cooking water, leaving your cauliflower less nutritious. But fear not, roasting can help preserve these nutrients and even enhance the flavor and texture of your veggie! So next time you’re in the mood for some cauliflower goodness, consider popping it in the oven instead of boiling it to really savor all that it has to offer.