First, take as much cauliflower as you will use from the whole head and wash it thoroughly. Drain and dry it well.

In a large bowl, separate the cauliflower florets and place them in the bowl.

Transfer the cauliflower florets one by one to a food processor and pulse until they resemble grains of sand.

Next, roast the cauliflower slowly in a large pan over medium heat until it becomes scorched. Avoid roasting for too long or letting it change color.

Once roasted, return the cauliflower to its bowl and let it cool.

Meanwhile, finely dice the onion and garlic.

Add the diced onion and garlic in the same pan used for roasting (after washing and drying). Pour olive oil over them and start sautéing.

Add pomegranate syrup and lemon juice to the onion and garlic mixture and continue sautéing until caramelized and the liquid is absorbed. Then, transfer them to a plate.

Once both the cauliflower and onion mixtures are cooled, combine them in a large bowl.

Gradually add pepper and tomato paste to the mixture to prevent it from becoming too wet.

Then, add ground red pepper, cumin, and salt. Mix well until it forms a dough-like consistency.

Allow the mixture to sit for 10 minutes while you chop the greens. Finely chop 2 handfuls of parsley and add it to the mixture. Cut the scallions into tiny rings and add them as well. Mix everything thoroughly.

Cover the mixture with cling film for better taste and shaping and refrigerate for 20 minutes.

After refrigerating, shape the mixture into meatballs slightly larger than walnuts by gently pressing them with your palm. Avoid pressing too hard. Repeat until all the mixture is used.