(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Melt the Flora with the grated garlic. Heat 1 tbsp of this garlic infused Flora in a small saucepan over a medium heat, add the crushed spices, toast for a min, then add the pearl barley, coat in the spices and garlic Flora and cook for 2 mins, until toasty. Add water to cover the pearl barley by around 3cm and bring up to the boil. Cook according to packet instructions. Drain and set aside.
Meanwhile, with the cauliflower upside down, cut two 2cm steaks by slicing through the base of the cauliflower. Chop the off cuts from the edges into a rice-like texture and set aside in a large mixing bowl. Brush the cauliflower steaks with the garlic flora and place on the bbq, cook for 5 mins on each side, until charred and cooked through.
Add the pearl barley to the mixing bowl of chopped cauliflower. Add the lemon juice and zest, the pomegranate seeds, herbs and any remaining garlic flora and toss. Season well. Tip the salad into two bowls, top with the charred cauliflower and scatter with the pistachios to serve.