Preparation

• Preheat the oven to 200 degrees. Cut the apple into thin slices or strips. Do not peel the apple. Place it in a bowl with a few tablespoons of white wine vinegar, juice of 1 lemon and a small spoonful of sugar. Then add a pinch of salt. Stir well and let stand covered.
• Heat the olive oil in a frying pan. Then add the finely chopped garlic cloves. Then add the cumin, chickpeas and a good splash of the chickpea liquid. Place the bay leaf in the pan. Lower the heat, put the lid on the pan and let it simmer very gently for 20 minutes.
• Divide the cauliflower in florets. Place a sheet of baking paper on a baking tray and place the florets on it. Drizzle generously with olive oil. Sprinkle the fennel seed over it. Bake the cauliflower for 20 minutes until crisp and brown. Sprinkle salt and pepper at the end.
• Now roughly mash the chickpeas in the pan. Add the grated zest and juice of a whole lemon. Add a little water if you find it too dry, but not too much. It can really be a bit thick. Spoon the chickpea puree into the bottom of a bowl. Place the cauliflower on top. And then spread the apple over it. Finely chop the parsley leaves and sprinkle over the dish.