This dish is usually served in the context of a large meze assortment, laid out on the table at the beginning of a substantial meal. This type of dining is now familiar in the West and has become quite popular—the communal tables in Ottolenghi provide good evidence —but it is hard to overstate how deeply rooted it is in the culture and the temperament of Jerusalem and the wider region.

Heat the sunflower oil in a large saucepan placed over medium-high heat. Using a pair of metal tongs or a metal spoon, carefully place a few cauliflower florets at a time into the oil and cook them for 2 to 3 minutes, turning them over so they colour evenly. Once golden brown, use a slotted spoon to lift the florets into a colander to drain.

Sprinkle with a little salt. Continue in batches until you finish all the cauliflower. Next, fry the green onions in batches but for only about 1 minute. Add to the cauliflower. Allow both to cool down a little.

Pour the tahini paste into a large mixing bowl and add the garlic, chopped herbs, yoghurt, lemon juice and zest, pomegranate molasses, and some salt and pepper. Stir well with a wooden spoon as you add the water. The tahini sauce will thicken and then loosen up as you add water. Don’t add too much, just enough to get a thick, yet smooth, pourable consistency, a bit like honey. 

Add the cauliflower and green onions to the tahini and stir well. Taste and adjust the seasoning. You may also want to add more lemon juice. 

To serve, spoon into a serving bowl and finish with a few drops of pomegranate molasses and some mint.