Roasted Cauliflower Chickpea Salad with Baked Feta

Name: Roasted Cauliflower Chickpea Salad with Baked Feta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1/2 head cauliflower, cut into florets; 1/2 head broccoli, cut into florets; 1 carrot, julienned; 2 small shallots, finely sliced; 2 cloves garlic, minced or grated; 3/4 cup drained canned chickpeas (115 grams); 1 tablespoon za'atar, see recipe in notes; 1 tablespoon olive oil; A good sprinkle of salt and pepper; 3 ounces feta cheese in block (85 grams); 1 tablespoon honey; 1 sprig fresh thyme; 1/2 cup Greek yogurt (125 milliliters); 1/2 teaspoon each of garlic powder, salt and pepper; 1/2 tablespoon lemon juice; 1/2 cup uncooked bulgur (100 grams); 1/2-1 cup vegetable stock (125-250 milliliters, depending on bulgur package instructions); 3 large dates, chopped; 3 tablespoons pine nuts; 1/4 cup pomegranate arils, 4 tablespoons; 2 teaspoons chopped, fresh parsley (optional); Lemon wedges, for serving (optional)