Pre-heat the oven to 190c.
Cut the cauliflower into florets and toss with the olive oil.
Lay on a baking tray and season with salt and pepper.
Roast in the oven until the cauliflower is tender and golden roasted.
Meanwhile make the bulgar wheat according to the package instructions.
Once the bulgar is made lay it out in a single even layer on a baking tray and put this
in the oven to dry out the bulgar and get it toasted and a little crispy.
Mix the dried spices (ginger, coriander, cinnamon) together and stir through the toasted bulgar wheat.
Toss in the roasted cauliflower, herbs, tomatoes and spring onions.
Top with the sliced chillies and pomegranate arils.