Cauliflower Tabbouleh

Name: Cauliflower Tabbouleh
Ingredients: 1 head cauliflower, cut into florets; Kosher salt for cooking cauliflower; 2 cups diced celery, about 5 stalks; Seeds from 1 large pomegranate, about 1 1/3 cups; ½ cup finely diced red onion or shallot (you can soak in ice water for 15 minutes to take the raw edge off); ¼ cup chopped parsley leaves; 2 Tablespoons chopped fresh mint leaves; ¼ cup fresh lemon juice; ½ cup unrefined, cold-pressed, extra-virgin olive oil; ¾ teaspoon cinnamon; ¾ teaspoon cumin; ¾ teaspoon sea salt; ½ teaspoon of freshly ground black pepper or to taste