Put the bulghar wheat in a mixing bowl and cover with warm water by about 10 cm. Soak for 10 minutes then drain well.
Meanwhile put the cauliflower in a food processor and pulse into small pieces. Set aside.
Make the dressing. Put the lemon zest and juice in a mixing bowl and add the olive oil, pomegranate molasses, cinnamon and crushed garlic. Mix well and set aside.
Put the cauliflower pieces into a large serving bowl along with the drained bulghar, apricots, pine nuts, herbs, sumac and chilli flakes. Pour over the dressing and mix well, then check seasoning and adjust if needed.
Serve immediately or leave for about half an hour for the flavours to mingle and the grain to absorb the dressing.