Heat the oven to 200°C/400°F. Put the vinegar, sugar and plenty of salt and pepper in a small jar. Stir to dissolve the sugar then add the shallots. Put the lid on the jar and set aside.
Put the sprouts and cauliflower florets on a baking sheet and toss with the olive oil and spices. Season well and toss again. Spread into a single layer and roast for 30-40 minutes until cooked through and a bit charred around the edges.
While the veg cooks mix the yoghurt with the garlic and plenty of salt and pepper. Spread on a serving dish and top with the cooked veg. Crumble over the feta, spread over the shallots and drizzle over the pomegranate molasses and tahini. Sprinkle with nigella seeds and chopped coriander. Drizzle over a little more olive oil if desired. Serve with your choice of bread.
Nutrition information is an estimate and will vary depending on the exact ingredients used.