Cauliflower with chickpeas from the tray

Ingredients for 3 servings:

• 150 g chickpeas, dried or 1 jar chickpeas
• 1 large cauliflower
• 1 slice(s) salted lemon(s)
• 2 garlic cloves
• 2 tbsp lime juice
• 3 tbsp olive oil
• 1 tsp paprika powder, hot
• ½ tsp smoked paprika powder
• 1 tsp sumac, as needed
• ½ tsp chili flakes
• salt and pepper
• 1 large onion(s), red
• 50 ml apple cider vinegar
• 1 tbsp fig jam
• 20 ml water, lukewarm
• 1 tsp salt
• 200 g sheep’s cheese
• 1 small apple
• 4 tbsp lime juice
• 60 ml water
• 1 tbsp fig jam
• 50 g tahini
• ½ tsp cumin powder
• ½ garlic clove(s), if needed
• salt and pepper
• chili flakes
• ½ bunch coriander for garnish

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Soak the dried chickpeas the day before and cook them the day of cooking, or use 1 can of cooked chickpeas. Cut the cauliflower into large pieces or wedges and arrange them with the chickpeas on a baking sheet lined with parchment paper. Finely chop the salted lemon and garlic, mix with all the spices, lime juice, and olive oil. Spread the mixture over the cauliflower and chickpeas. Bake the vegetables in the oven at 180°C (convection oven) on the middle rack for about 20 minutes. Cut the onion into very thin strips and mix with the apple cider vinegar, fig jam, lukewarm water, and 1 teaspoon of salt, and let stand. Dice the feta cheese. After 20 minutes of baking, scatter the feta cheese and the pickled onion strips over the vegetables. If it seems too dry, drizzle the pickling water over the cauliflower pieces. Bake everything for another 10 minutes, until the cheese begins to melt. For the tahini dressing, peel and finely chop the apple. Place all ingredients in a tall bowl, blend with a hand blender, and season with salt, pepper, and chili flakes. Drizzle the tahini dressing over the dish and serve sprinkled with chopped cilantro.