In a large bowl, combine chickpea flour, rice flour, cumin, coriander, turmeric, red chili powder, and salt. Gradually add water to form a smooth batter.

Coat the cauliflower

Dip the cauliflower florets into the batter, ensuring they are well coated.

Fry the pakoras

Heat oil in a deep pan over medium heat. Once hot, carefully drop the battered florets into the oil. Fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.

Berber Sauce Preparation

Make the sauce

In a small bowl, mix together tomato paste, smoked paprika, ground ginger, minced garlic, lemon juice, olive oil, and salt until well combined.

Wild Rice Preparation

Cook the rice

In a saucepan, combine wild rice, water, and salt. Bring to a boil, then reduce heat and simmer covered for about 45 minutes or until rice is tender.

Toum Preparation

Prepare the toum

In a food processor, blend garlic until minced. Add egg white and lemon juice, blending until combined. Gradually stream in oil while blending until a thick and creamy consistency is achieved. Season with salt.

Assembly

Serve the dish

On a serving plate, place a bed of wild rice, top with cauliflower pakoras, drizzle with berber sauce and toum, and garnish with chopped cilantro and pomegranate molasses.