Preheat the oven to 220°C, or 200°C fan.

Add the pomegranate molasses, maple syrup, 2 tablespoons olive oil, ground coriander, harissa paste, and lemon juice to the small bowl.

Mix the glaze ingredients until smooth.

Cut each cauliflower into 4 large wedges through the root, leaving the leaves attached if desired.

Arrange the 8 cauliflower wedges on the baking tray.

Brush the cauliflower wedges generously with the prepared glaze.

Season the glazed cauliflower wedges with salt and black pepper.

Roast the cauliflower for 25 minutes until charred and soft.

Turn the cauliflower wedges over and roast for 10 more minutes.

Rinse the wild rice under cold running water until the water runs clear.

Drain the rinsed wild rice and transfer it to the saucepan.

Add 600 ml cold water to the saucepan with the wild rice.

Bring the rice and water to a boil.

Cover the saucepan and simmer the rice for 15 minutes until tender.

Remove the saucepan from the heat and let the rice steam, covered, for 5 minutes.

Transfer the cooked wild rice to the mixing bowl.

Add most of the parsley, mint, pomegranate seeds, lemon zest, 2 tablespoons olive oil, and Dijon mustard to the rice.

Stir the rice mixture until the herbs and dressing are evenly distributed.

Fold most of the roasted pistachios into the herby rice.

Season the herby rice with salt and black pepper.

Add the tahini and a splash of water to the clean jam jar.

Seal the jam jar and shake until the tahini sauce is smooth and drizzleable.

Spoon the herby wild rice onto the serving platter.

Arrange the roasted sticky cauliflower wedges over the rice.

Drizzle the tahini sauce over the dish and scatter with the reserved herbs, pistachios, and sesame seeds.