Preheat the oven to 200°C. Cut the cauliflower into small equal florets. Mix them in a bowl with some oil, turmeric, salt and pepper.
Place them on a baking tray and roast them in the oven for about 15 minutes until they are crispy and colored. Cut the dates into pieces, roughly chop the walnuts and drain the chickpeas.
For the dressing, mix the tahini with the yogurt and season with lemon
Bake the Garden Gourmet Falafel according to the instructions on the package.
Mix the cauliflower with the arugula, chickpeas, dates and walnuts and divide on plates or on a platter. Arrange the baked falafels on top and garnish with pomegranate seeds, tahini dressing and mint.
NO WASTE TIP: Use the leftover cauliflower leaves in a stir-fry dish. - You can also store the salad well if you keep the arugula separately and add it just before use.