Make the cauliflower rice: Pulse the cauliflower florets in two batches in a food processor, until finely chopped (they will resemble rice grains). Set aside.

Heat 2 tablespoons of the oil in a large skillet over medium heat. Add 1 ¾ teaspoon salt, turmeric, cumin, cinnamon, and a dash of pepper; stir until fragrant, about 1 minute. Add the cauliflower, gently folding it into the spiced oil until coated. Stir in the figs, lemon zest, and water. Cover and cook until the cauliflower is fork tender, about 7 minutes. Remove from the heat.

Make the crispy onions: Line a plate with a paper towel. Set aside. Separate the stacked onion into single slices. Mix the flour, ½ teaspoon salt, and dash of pepper in a shallow bowl. Dredge the onion slices in the flour. Pour the remaining 2 tablespoons of oil into a large skillet, set over medium heat. Place the onion slices in a single layer in the skillet. Saute until golden brown on both sides, turning gently with tongs. Place them on the paper towel-lined plate.

To assemble the cauliflower rice: Stack the cilantro, parsley, and mint leaves. Finely chop the herbs. Spoon the cauliflower rice into a large shallow bowl or serving platter; remove and discard the lemon zest. Top with the crispy onions, almonds, pomegranate seeds, and the finely chopped herbs. Serve immediately.