Preheat oven to 425F.

Prepare the cauliflower by removing the core and breaking it into florets.

Thinly slice the red onion.

In a large bowl, combine cauliflower florets, sliced red onion, 1/4 cup olive oil, and Kosher salt.

Toss to coat the vegetables with the oil and salt.

Transfer the vegetables to a baking sheet in a single layer.

Roast for 20-25 minutes, or until the cauliflower starts to brown.

Once roasted, transfer the vegetables to a bowl.

Chop the scallions and add them to the bowl with the roasted vegetables.

In a separate small bowl, whisk together 2 tablespoons olive oil, lemon juice, and Dijon mustard to create a vinaigrette.

Pour the vinaigrette over the vegetables and toss to coat.

Arrange the dressed vegetables on a serving platter.

Top with pomegranate arils, toasted pine nuts, and chopped cilantro.

Serve warm.