Preheat the oven to 210°C/fan 190°C/gas mark 6. Place the cauliflower on a baking tray and toss with 1 tbsp olive oil, the cumin and paprika and seasoning. Bake for 15-20 minutes, until the florets are golden and just cooked but not soft. Leave to cool.
Bring a large pan of water to the boil. Rinse the quinoa well, then add to the water and cook for 15-18 minutes, until just cooked but not soggy. Drain well and run under cold water to cool.
Mix the quinoa with the parlsey, lemon zest and seasoning.
Mix the remaining olive oil with the coriander and lemon juice and divide this between two jars. Top with the quinoa, pomegranates, roasted cauliflower and pistachios to serve.