Preheat oven 425ºF. Prepare 2 large baking sheets with parchment paper.
Bake Butternut Squash. Add the butternut squash to a prepared baking sheet, drizzle with 1 tbsp of olive oil and sprinkle with salt. Baked for 25 minutes, then flip the squash and continue for 20 minutes more or until softened with a slight crisp.
Season the Cauliflower. In a large bowl, add the cauliflower, turmeric, cinnamon, chilli flakes, cumin and 11/2 tbsp of olive oil. Mix well. Add to a prepared baking sheet, bake for 30 minutes.
Mix the Dressing. In a small bowl, add all of the dressing ingredients. Add water and mix. The dressing should be the constancy of a ranch dressing; if you find the dressing is thick, add 1 tbsp of water until a thinner constancy is achieved.
Assembling the Salad. In a large serving bowl, add the roasted cauliflower, butternut, bulgar and chickpeas. Gently mix everything.
Serve. Drizzle the dressing on the bulgur bowl. Then top with almonds and pomegranates. Serve at room temperature.