Line a small baking sheet with foil and spray with avocado oil cooking spray. Place capers onto baking sheet in a single layer. Set aside.
Line a large baking sheet with foil and spray with avocado oil cooking spray. Place chopped cauliflower onto baking sheet and sprinkle with sea salt. Place in the oven to roast for 10 minutes – toss and then roast for another 7 minutes – you want the cauliflower to be slightly browned but not too soft.
Once the cauliflower is done roasting, set it aside to cool for 15-20 minutes.
Place the capers into the 425 degree oven to roast for 5 minutes.
While the cauliflower is cooling, make the dressing in a large bowl – combine the mayo, dill, lemon zest and juice, coriander, cayenne, pinch of sea salt and black pepper and whisk well to combine.
Spoon the cooled cauliflower into the bowl of dressing, then pour in pomegranate seeds, green onion, capers and another pinch of sea salt and black pepper. Using two wooden spoons, toss well to coat all ingredients with the dressing.
Serve immediately (it will be slightly warm but still really good!!!) or place in the fridge in an airtight container for up to 5 days. The longer it chills – the better it gets!