Place cauliflower, onion, chili flakes, corriander seeds, rosemary and stock, salt and pepper in a pot and bring gently to the boil and continue cooking until the cauliflower is soft and most of the liquid absorbed.
You may need to add a little more liquid during the cooking process or if too much you may need to remove excess.
In the meantime heat a non-stick pan to a high heat.
Salt and pepper you scallops
Sear in the hot pan about 1 minute each side they are to be slightly opaque.
Puree your cauliflower mixture and spread on a plate top with scallops.