Back down on earth, when Alexander the Great laid siege on Thebes, the natives apparently stretched what little meat they had left by wrapping it in grape leaves, thus birthing the dish we know today. Arabian cuisine is replete with stuffed vegetables of one kind or another, so it stands to reason that they would have stuffed grape leaves, too, giving birth to what they call "wara 'enab." [...] did you know that there's even a Swedish version called "kaldolmar," stuffed cabbage leaves served with boiled potatoes and lingonberry jam? No matter the origin, I love having stuffed grape leaves in the refrigerator as a tasty antidote to afternoon hunger pangs. For a change, inspired by the current national obsession with transforming cauliflower into an entirely different animal (cauliflower steaks, couscous, mash, Buffalo cauliflower "wings"), I decided to stuff them with cauliflower "rice," which I spiced Turkish-style with ground allspice and mint. 4 tablespoons extra-virgin olive oil, divided Kosher salt and ground black pepper [...] place the cauliflower florets in a food processor and pulse about 20 times, or until they are reduced to a fluffy rice-like texture. In a large skillet over medium-low heat, line the bottom with the lemon slices. In a small bowl, stir together the remaining 2 tablespoons olive oil, the water and sugar. Nutrition information per stuffed grape leaf: 30 calories; 20 calories from fat (67 percent of total calories); 2 g fat (0 g saturated;