Preheat the oven to 400 degrees F. Combine cauliflower with yogurt, ginger, garlic, lemon zest and juice and Tandoori seasoning, salt and pepper and toss until well coated. Spread in a single layer on a baking sheet and roast for 35 minutes until tender and slightly golden. 

While the cauliflower is cooking, make the rice. Heat the oil in a medium saucepan over medium heat and add the onion and 1/4 teaspoon salt. Cook until onion is tender, about 5 minutes. Stir in the rice, garlic, turmeric, cumin and cinnamon and cook until toasty, about 2 minutes. 

Add in the water, then bring to a boil. Reduce heat to low, cover and cook until tender, about 17 minutes. Remove from heat and remove the lid. Cover with a clean dish towel and replace the lid. Let sit for 10 minutes to finish steaming, then fluff with a fork. 

Whisk together all ingredients for the feta dressing and set aside. 

To assemble: divide rice among 4 bowls and top with cauliflower mixture and 2 tablespoons pomegranate arils. Drizzle with feta sauce and garnish with more mint/parsley, if desired.