Preheat oven to 425°F
Cut cauliflower into florets and place into a large bowl.
In a small bowl, whisk together all sauce ingredients until smooth.
Add sauce to cauliflower and stir thoroughly until evenly coated.
Place cauliflower on a parchment lined baking sheet (If doubling, use two sheets, do not over crowd).
Roast for approximately 35 minutes, tossing halfway, until cauliflower is tender and browned in places. If desired, broil for 1-2 minutes for additional browning.
Remove from oven and let cool slightly.
Toss in parsley, a generous squeeze of lemon, and additional salt to taste.
Place in serving dish and garnish with a light drizzle of pomegranate molasses, a few pinches of sumac and any other garnishes of choice.
Serve warm or room temperature.