Cut the cauliflower to have large pieces, boil for 3 minutes in salted water.
Remove and let cool down on paper towel.
In a blender, blend cilantro, 2 tbsps olive oil, 2 tbsp, lime and/or lemon juice, 1/2 of the pine nuts, cold water, salt, and pepper. Reserve.
Peel, cut and chop scallions, ginger, and garlic mix with yogurt.
Chop mint and chili pepper, add to the yogurt mixture, add the cilantro pesto. Reserve.
Heat 4 tbsp olive oil, and brown the cauliflower in it, remove, let cool down and mix with dressing.
Toast the other 1/2 of the pine nuts in some olive oil and sprinkle on top of the cauliflower.
Serve at room temperature.