Raw vegan cauliflower tabbouleh with smoked paprika aquafaba aioli

Name: Raw vegan cauliflower tabbouleh with smoked paprika aquafaba aioli
Ingredients: 1 head of cauliflower, outer leaves and stems removed (about 500g once trimmed); 1 lemon, juice and zest; 2 ½ tbsp currants; 1 ½ tsp ground cumin; ⅓ cup dill fronds; ⅓ cup flat leaf parsley leaves; ⅓ cup coriander leaves; ½ cup pistachio kernels, roughly chopped; ½ cup smoked almonds, roughly chopped; arils from 1 small pomegranate; Aioli; 3 tbsp aquafaba from 1 can of chickpeas; 2 tbsp apple cider vinegar; ½ tbsp Dijon mustard; 1 tsp brown sugar; 1 clove garlic, crushed; pinch salt; 1 cup neutral oil (such as ricebran oil); 1½ tsp paprika