Toss cauliflower with 2 tablespoons olive oil and roast until golden. When cauliflower is done, remove from oven and set aside to cool.
Meanwhile, combine lemon juice, zest, Dijon and olive oil to make vinaigrette. Set aside.
When cauliflower is cool enough to handle, finely chop florets until they resemble Israeli couscous. Combine chopped cauliflower with feta, pine nuts and capers.
Toss with vinaigrette and herbs. Lightly fold in pomegranate seeds.
