For the dressing

1. Cut the pomegranate in half, squeeze it with your hands and keep its juice.

2. Add all the ingredients in a bowl and mix well, using a whisk.

For the salad

1. Cut the cauliflower into small florets and neatly wash them in a deep bowl, with cold water. Make sure to add a bit of salt in the bowl first.

2. Next, add a parchment paper on the oven’s shallow tray.

3. Cut the cauliflower into thick slices, alongside with its leaves and place them in the tray.

4. Cut the onion into 8 pieces, remove its petals and place them in the tray.

5. Next, add the garlics and place them at the 3 corners of the tray.

6. Then, add the almonds in the tray.

7. At that point, add the olive oil, salt, pepper and a few chili flakes.

8. Roast in a preheated oven, at 200℃, set on fan, for 22-25 minutes.

9. Meanwhile, while the vegetables are being roasted, place the quinoa in a small pot, filled with 500 grams of water and let it boil. Once that happens, put the oven’s stove in low heat, cover lid the pot and boil for about 15 minutes. Next, cool down and drain the quinoa very well (you can do this step from the previous day).

10. In a bowl, mix the quinoa with the dressing and as much pomegranate seeds as you want.

11. Next, add the quinoa in any deep utensil you like. On top of the quinoa, place the roasted vegetables (except of the garlic) and serve with the pomegranate and pumpkin seeds.