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1
Heat broiler and place top oven rack below heat source.
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2
In a large bowl, combine lamb, Aleppo pepper, cumin seed, fennel seed, salt, egg, yogurt, garlic, and parsley. Mix together with your hands until well-combined.
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3
Shape lamb into small meatballs, about 2 tablespoons each or 1 1/2-inches in size, and place them on an oiled-rimmed baking sheet about 1 inch apart. Brush the tops of each meatball with olive oil. Broil meatballs about 7 to 10 minutes, flipping them once, until they're browned on both sides and cooked through. Remove from oven and transfer meatballs to a serving platter; cover with foil to keep them warm.
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4
Add cauliflower to the same sheet pan with the lamb drippings, along with 1 to 2 tablespoons of olive oil (or as needed to generously coat), cumin seed, 1 teaspoon pomegranate molasses (drizzled evenly over the cauliflower), and kosher salt to taste. Toss well and spread cauliflower in a single, even layer. Return pan to broiler, and broil cauliflower for 3 to 6 minutes, stirring once or twice, or until tender and caramelized.
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5
Meanwhile, in a small bowl, stir together yogurt, tahini, the remaining 1 teaspoon pomegranate molasses, and enough olive oil to thin the sauce. Adjust seasoning to taste.
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6
To serve, place the cauliflower and meatballs on a large serving dish, and scatter the parsley leaves, pomegranate arils, and almonds (if using) over the top. Serve the yogurt sauce on the side.
