Break a large cauliflower head into bite size florets and place into a large bowl. Drizzle with the olive oil. Set aside.
In a fry pan, roast the coriander and cumin seeds for a minute or two, until you can spell their aroma. Grind the spices to a coarse powder, either with a mortar and pestle or a spice grinder.
Mix the coriander, cumin, sumac, turmeric, chili and salt. Add the spice mix to the cauliflower and toss to evenly cover all florets.
Place the cauliflower on a baking tray lined with parchment paper and roast for 20 minutes or until tender but still with a bit of a bite. After 10 minutes, add the unpeeled garlic clove.
On a separate tray, roast the whole hazelnuts in the oven until golden (approx 5 - 10 minutes). Be careful not to burn them, they turn bitter if they are too dark.
Let the hazelnuts cool down, then rub the skin off with a clean paper towel. Roughly chop the nuts into halves or quarters.
Defrost the edamame beans in the microwave or stove with a bit of water. Drain the chickpeas.
Finely mash the roasted garlic clove. Mix with the yoghurt, tahini, and some lemon juice to the desired acidity level. Season with salt and white pepper.
Finely chop the mint leaves and deseed the pomegranate.
In a large bowl, mix the roasted cauliflower with the edamame, chick peas, mint, pomegranate seeds, and the chopped hazelnuts. Drizzle with the yoghurt dressing and serve warm or cold.