Break the cauliflower into rosettes and put them into a kitchen processor. You can do this by hand but it requires a lot of work and cutting and cutting and you will never get it as fine I would think. Pulse the cauliflower in the machine until it resembles fine crumbs the size of couscous. Turn out into a bowl and set aside.
Cut the bellpepper and the chicken and chop the garlic finely.
Heat the coconut oil in a large frying pan until hot and add the bell pepper, garlic and the chicken in. Bake until the bell pepper becomes a bit translucent.
Add the cauliflower and bake for a few minutes. It doesn't really need long. Usually about 5 minutes is enough to cook the cauliflower.
Add the chopped parsley and the spring onions in. Season with the salt, pepper and the zaatar and sumar. I added roughly one tsp of each of the last two spices in the mix. Because the cauliflower is quite bland you might need a little more salt and spices than you would normally. Taste!
Once everything is cooked serve with a sprinkling of the pomegranate seeds on top