1.Quarter the cauliflower and grill for about 10-15 minutes on each side, or until just tender.
2.Mix the herbs and pistachios with garlic, lemon juice, salt and olive oil to make a salsa.
3.Spoon the hummus on a plate and swirl through the harissa, top with the grilled cauliflower, a healthy dollop of the salsa, some crispy lentils and pomegranate seeds!
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