In a large sauté pan over medium high heat, warm 2 tbsp. of olive oil, add frozen riced cauliflower, apricots, currants, turmeric, orange zest and orange juice. Cook for 7 minutes. Remove from heat and stir in parsley, pomegranate seeds and almonds.
In a blender or small food processor, blitz together hazelnuts, pistachios coriander seed and sesame seeds into a crumbled mixture.
In a small bowl stir together, ground ginger, cinnamon, and cumin.
Prepare corn according to package instructions. Sprinkle warm corn with spice mixture and paprika. Dollop corn with yogurt and sprinkle with nut mixture. Serve corn alongside riced cauliflower.