Heat the 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 color evenly. Once a 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.

Zest the lemons, and then cut and squeeze them into a large mixing bowl (put the zest in too). Pour the tahini paste into the bowl and add the crushed garlic, chopped herbs, yogurt, 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.