Step one: Remove the pickled grape leaves from their jar and set them somewhere to partially dry. Preheat the oil over low heat in a small frying pan.
Step two: Slice the lemon and remove any seeds. Coarsely grind the cauliflower with the lemon in a food processor and remove as much of the stems as possible from the parsley. Mince any extra lemon peel which does not get ground up.
Step three: When the oil is ready, after about 5-10 minutes, add the pine nuts, coriander seeds, and cardamom seeds and cook for 3 minutes. Remove from heat.
Step four: Mix the cauliflower, lemon, parsley, and pine nut mixture (including the oil) together in a medium-sized mixing bowl. This is the filling for the dolmas.
Step five: Gently take one grape leaf and place it, smooth side down, on a large, flat surface. Cut out the stem and any fibrous leaf veins surrounding it. You can eat this part, but it can poke holes in the softer part of the leaf when you roll it up.
Step six: Place a scoop of filling onto the grape leaf, about 1-3 tablespoons, depending on the size of the leaf. Roll the grape leaf around the filling similarly to how you might roll up a burrito; fold the sides in first, then roll from one end (do not worry, this part gets easier with practice!) Place the rolled dolma into a wide saucepan.
Repeat this process with the other grape leaves until all of the filling has been used up. There should be enough filling for about 20-25 grape leaves; the extra leaves are for in case any leaves rip.
Step seven: Add the water or vegetable stock to the pot and steam, covered, on low heat for 30 minutes. Make sure the liquid is not boiling at any point, as this will disintegrate the grape leaves.
Remove from heat and let cool for at least 10 minutes.
Enjoy!

30 pickled grape leaves
1/2 small head of cauliflower
1/2 medium lemon, with peel
1/2 cup finely chopped parsley
1/4 cup olive oil
1/4 cup pine nuts
1 tbsp cardamom seeds
1 tbsp coriander seeds
1 cup water or vegetable stock