Break up the cauliflower.
Lay in a baking dish covered with baking paper.
Mix well with gloves.
Roast in the oven until golden about 30 minutes.
Wash the freekeh thoroughly and boil with water that is just 3cm above freekeh level. Add salt to taste.
Keep mixing from time to time so it doesn't burn. Cook for 30 minutes.
Fry almonds in a drizzle of olive oil until golden and set aside.
Put the cooked freekeh in a semi flat dish. Add the pomegranate (leaving 1/4 of them to decorate at the end. Add the za'atar leaves leaving 1/4 until the end. Then add the roasted cauliflower on top.
Cut the tomatoes in half and squeeze the juice from them into the salad, then chop them up in small cubes and add them to the salad as well.
Mix the olive oil, lemon & pomegranate molasses in a small bowl. Add salt and pepper. Add the sauce to the salad and mix well.
Add the almonds on top and put the remaining za'atar leaves & pomegranate on top to decorate. Edible flowers can used to garnish as well.