Process your cauliflower in a food processor until it reaches the consistency of rice. Make sure not to blend it into a puree though. Heat up some olive oil in a pan and add a sprinkle of pepperoncino, the garlic powder, approx. ½ teaspoon of salt and the cauliflower. Sauté for five minutes over medium heat. Transfer the cauliflower into a large mixing bowl. In the same frying pan toast your sesame seeds and put aside for later.
Cut the cucumber, avocado and the capsicum into small cubes. Add the veggie cubes to the cauliflower together with the pomegranate seeds and the chopped parsley. Also add the zest of the lemon, lemon juice, one tablespoon of olive oil, oregano, cumin and the harissa. Mix until well combined. Transfer your salad onto a serving platter and top with the toasted sesame seeds.
Recipe by at https://fannythefoodie.com/2016/06/17/oriental-cauliflower-salad-aka-cauliflower-tabbouleh/