2.Divide cauliflower between two large oven trays, drizzle each tray with 2 teaspoons of the olive oil. Season. Bake for 15 minutes or until browned well.
3.Place quails on a large oven tray, sprinkle with spices, drizzle with remaining olive oil, season. Cook quails, skin-side down first, on a heated grill plate (or barbecue) over medium-high heat, for 3 minutes each side or until browned. Return quails to tray, top with thyme, drizzle with half the molasses. Bake for 8 minutes or until just cooked. Cover quail with foil, rest for 5 minutes.
4.Meanwhile, place cauliflower in a large bowl with cucumber, onions, herbs and half the pomegranate seeds. Whisk juice, extra virgin olive oil and honey in a small bowl. Pour dressing over salad, toss gently to combine.
5.Cut quails in half. Serve quail with cauliflower salad, drizzled with pan juices and remaining pomegranate molasses. Sprinkle with remaining pomegranate seeds.
To butterfly quails, cut down either side of the back bone with a pair of kitchen scissors, poultry shears or a knife; discard backbone, open quails out flat. To remove seeds from the pomegranate, cut a whole pomegranate in half and scrape the seeds from flesh with your fingers while holding the pomegranate upside down in a bowl of cold water; the seeds will sink and the white pith will float. Quail is an excellent source of several of the B group vitamins, especially niacin with a single quail providing roughly half your daily requirement. Niacin plays a vital role in converting our food into energy and is essential for healthy skin and for nerves to function correctly.