Heat oil or butter in a pan and fry the cauliflower florets until done (+/- 5 min). Heat the oven at 180°C and briefly put the hazelnuts in the oven (around 10 minutes). Make sure they do not burn. Remove the seeds from the pomegranate and mix the hazelnuts, pomegranate seeds, cauliflower and parsley. Add some olive oil (or hazelnut oil) and season with salt and pepper. Tip: the hazelnuts can also be replaced with walnuts (and walnut oil) or fried almond flakes.