Place the bulghar in a bowl, season with salt and cover with cold water. Leave to soak for about an hour until al dente. Drain well, squeezing out excess water.
While the bulghar is soaking briefly dry fry the spices then allow to cool. Pound to a powder in a pestle and mortar or spice grinder.
To make the dressing whisk the oil with the pomegranate molasses, tomato puree, lemon juice and zest, spices and chilli.
Mix the drained bulghar with the cauliflower, radishes, parsley, nuts and the dressing. Spoon into a serving bowl and serve, perhaps accompanied with some good bread.