Step 1
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In a small bowl, stir 2 tablespoons lemon juice with the butter, Berbere spice, sumac and half the garlic.
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Step 2
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In a large pan of boiling salted water, cook the cauliflower until the stem can be just pierced with a knife, 8 to 10 minutes. Heat a grill pan over medium-high heat. When done, remove and drain the cauliflower and transfer to a cutting board. |
Step 3
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Slice the cauliflower crosswise into 4-5 thick slabs. Rub the cauliflower all over with the spiced butter and transfer to the heated grill pan. Cook, turning as needed, until charred and blackened all over, about 8-10 minutes, and transfer to a serving platter.
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Step 4
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Meanwhile, in a small bowl, whisk the remaining 1⁄4 cup lemon juice and garlic with the 1 1⁄2 teaspoons salt, the tahini, and 3-4 tablespoons water until smooth. Drizzle the tahini sauce over the cauliflower and sprinkle with the pomegranate seeds, parsley, and nuts. Drizzle with the pomegranate molasses and sprinkle with the rose petals (if using) before serving.
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