1. Preheat the oven to 430°F (220°C). Clean the cauliflower and cut it into small florets. Add to a large bowl. Add the olive oil, oregano, marjoram, cumin, chili flakes, some salt, and pepper to a small bowl and mix to combine. Pour over the cauliflower and mix until evenly coated. Transfer to a baking sheet and spread evenly. Roast the cauliflower for 25-30 minutes until nicely browned here and there. While the cauliflower is in the oven you can prepare the vinaigrette and whipped feta.

2. For the vinaigrette add the maple syrup to a non-stick pan and heat up until it starts to cook. Reduce the heat and add the sliced onion. Stir and cook until the onion is soft and translucent – takes about 2-3 minutes. Remove from the heat and transfer to a bowl. Add the vinegar and olive oil and mix to combine. Set aside.

3. For the whipped feta add the feta, yogurt, garlic, and lime juice to a mixer and mix until you get smooth cream – you can also use a regular bowl and an immersion blender. If the consistency seems too thick, add a little bit of water and mix/blend a bit longer. Season with salt and pepper. Be careful with the salt since feta is normally already pretty salty. Grate the halloumi very finely.

4. Take the cauliflower out of the oven and transfer to a bowl. Add about half of the grated halloumi and half of the vinaigrette and mix to combine. Let cool down a bit.

5. When ready to serve spread the whipped feta on a large serving plate. Place the still (bit) warm cauliflower on top, drizzle with the remaining vinaigrette and sprinkle with the remaining halloumi. Serve with some (flat) bread.