Preheat oven to 170C.
For the cauliflower,rub the spice mix and oil generously into the cauliflower slices then place on a baking tray lined with baking paper. Roast until golden brown (12 to 15 minutes),turn and roast until tender (a further 8 to 10 minutes).
For the lentil and quinoa salad,add the quinoa and lentils to a bowl with the pomegranate molasses and stir to combine. Season generously then set aside.
For the loaded hummus add the strawberries,tomatoes and herbs to a bowl and toss to combine. Set aside.
For the Turkish poached eggs prepare the yoghurt base by stirring the yoghurt,dill,garlic,salt,and pepper in a bowl. Bring a medium saucepan of salted water to the boil. Reduce heat to medium and add splash of vinegar;using a slotted spoon,swirl water to create a whirlpool. Crack 1 egg at a time into a bowl and slide egg into water;poach until the white is firm but yolk is runny,about 3 minutes. Using slotted spoon,transfer eggs to paper towels to drain.
To assemble,place a dollop of poached egg yoghurt mixture in the centre of each bowl. Top with an egg. Place a dollop of hummus next to the egg and top with the strawberry,tomato and herb mixture. Add a spoonful of the lentil-quinoa salad.
Melt butter in a frying pan over medium-high heat. Stir in Aleppo pepper and salt;drizzle over the egg,yoghurt and grains. Season generously,scatter with micro herbs (if using) and serve warm.