Start by grating a third of the cauliflower, or if you're not allergic to using a food processor due to the crazy amounts of washing up they produce you can use that instead. Then break or cut up the remaining cauliflower and toss it in a little oil and salt before popping on a baking tray and baking it until perfectly cooked (that will depend how big your florets are but usually around 20mins at 180 degrees C).
This salad is a winner and looks way more fancy than the skills required to make it! Give it a go - and sub whatever ingredients you need to. We very rarely have pomegranate seeds or time to hook them out of a pomegranate, so for those occasions just add a tiny bit of sweetness to your dressing instead!