Cauliflower Shawarma

Ingredients:

juice of 1 large lemon
3 tablespoons olive oil
2 tablespoons cilantro, chopped
1 teaspoon cinnamon
1/2 tablespoon sumac
1/2 teaspoon cumin
1/4 teaspoon allspice
a pinch of cardamom
2 cloves garlic, minced
salt
1 medium head cauliflower
1/4 cup tahini
3 tablespoons pomegranate
2 tablespoons parsley, chopped
2 tablespoons pine nuts, toasted
1 tablespoon pomegranate molasses
1/2 teaspoon rose petals

Combine juice of half the lemon with oil, cilantro, cinnamon, sumac, cumin, allspice, cardamom, and one of the garlic cloves. Season with salt.

Cut the cauliflower into large bite sized pieces and toss with the seasoning mixture. Roast the cauliflower in the oven (or partially roast and continue to cook on a grill).

Meanwhile combine tahini and remaining garlic with the remaining lemon juice and water as needed to obtain thin paste.

Assemble cauliflower on a plate. Drizzle tahini sauce and pomegranate molasses over it. Garnish with pomegranate arils, parsley, pine nuts, and the rose petals.