Heat a char-grill to high and your convection oven to 204°C on high fan.
Slice the cauliflower, stem-side up, cutting crosswise about 1” past the stem end on both sides, leaving one large centre section. Cut this in half again, using the stem as the middle point. Place cauliflower in a covered storage container and refrigerate.
Brush both sides of the cauliflower with olive oil and season with salt and pepper.
Grill the cauliflower for about 4 minutes on each side.
Remove from the grill and place on a sheet tray. Brush with pomegranate molasses and roast until the cauliflower is tender and caramelized.
Place the cauliflower on a serving plate and spoon the chermoula on top, spreading it evenly.