In a small pan over low heat, melt the coconut oil. Whisk the paprika, turmeric, Sea Salt , and pepper into the coconut oil.
Chop the ends and leaves off the cauliflower. Place the cauliflower in a baking tray and generously brush and cover the cauliflower with the coconut oil and spice mixture.
Roast for 45 minutes to an hour, until the cauliflower begins to char.
While the cauliflower is roasting, prepare the skhug by blending all of the skhug ingredients in a food processor. Set the skhug aside.
Heat a pan up on high heat. Add the pine nuts and toast until golden brown, stirring every now and then to prevent them from burning.
Once the cauliflower is done, remove from the oven and garnish with the skhug, pine nuts, tahini, and pomegranate.
