Rinse and trim a head of cauliflower and place in a roasting tray. Smother the cauliflower with ghee, or coconut oil. Sprinkle over some turmeric, ground coriander and sea salt.
Roast at medium/high heat for at least one hour, check it every 15 minutes or so and add more oil or ghee if it looks like its starting to dry out. Continue to roast until the cauliflower has shrunken down and taken on a golden colour.
While the cauliflower is roasting, peel a cucumber into ribbons, thinly slice one shallot and transfer to a bowl. Cover the cucumber with loads of lime juice, a sprinkling of white sugar, salt, black mustard seeds and chilli flakes.
When the cauliflower its ready, cut into thick slices and serve with the pickled cucumber and some pomegranate seeds.