1.Preheat grill (broiler).
2.Trim cauliflower; cut into 1.5cm (¾-inch) thick slices. Place on an oven tray; drizzle with half the oil, season. Place cauliflower under grill for 8 minutes, turning halfway through cooking time, or until tender. Scatter with nuts; grill further 20 seconds or until nuts are browned lightly. Remove from grill; sprinkle juice over cauliflower mixture.
3.Meanwhile, spray a large frying pan with cooking-oil; heat over medium-high heat.
4.Place dukkah in a shallow bowl. Combine pomegranate molasses with remaining oil; rub onto lamb, season. Press lamb firmly onto dukkah to coat both sides. Cook lamb in heated pan for 3 minutes each side or until cooked as desired.
5.Arrange lamb on cauliflower mixture, top with herbs; serve with baba ganoush, sprinkled with paprika.
Kumara chips: Heat oil in a large frying pan over high heat until hot. Using a vegetable peeler, slice kumara into thin strips. Shallow-fry kumara, in batches, in hot oil until crisp. Drain on paper towel.Note