1. Start by cutting and coarsely chopping the cauliflower. Put the chopped cauliflower in a blender and chop into a mixture that resembles the texture of couscous.
2. Fry small pieces of ginger and chopped garlic. Add the cauliflower couscous to the frying pan and cook for about 2 minutes. Meanwhile, cut the spring onions, remove the seeds from the pomegranate and reserve the pomegranate juice. Roast the cashew nuts in a dry pan.
3. Mix the cauliflower couscous with the herbs, pomegranate seeds, sliced cucumber and roasted cashews. Season with 4 tablespoons of pomegranate juice, freshly ground pepper and salt.
4. Finally, coarsely chop the remaining ginger and fry it in margarine to release the aromas. Add the Alpro Coconut Cuisine, boil the mixture and season with salt and pepper. Mix a few tablespoons of the sauce with the cauliflower couscous and serve immediately.