Discard the green leaves of the cauliflower. Finely grate or chop the cauliflower.
Take a COMBEKK Dutch Oven and fry the cauliflower in 1 tablespoon of oil for 1-2 minutes. Add vegetable stock, close the lid and cook for 5 minutes. Garnish with pomegranate and feta. Impress with a few mint leaves before serving.