FOR PICKLED ONIONS, MAKE FIRST IF WE DONT HAVE ANY, THEY TAKE AN HOUR:
1 large or 2 medium red onions, halved and thinly sliced

Mix the following: half and half white distilled vinegar (or mix apple cider vinegar/lime juice if missing) and water in a glass container, mason jar is a good option

3 tablespoons to 8 tablespoons (38 to 100 grams) sugar depending on how sweat u want it

1 tablespoon kosher salt

Put onions in mixture and put into fridge for an hour

Recipe:
chop cauli into little baby pieces, about the same size or a little larger than as chickpea

salt and pepper the cauliflower pieces in a bowl, and toss. if you're unsure how much to put in, make it slightly less salty than you think you need, because pickled onions have salt too

use the immersion blender to whisk the lemon zest, lemon juice, olive oil, red pepper flakes, and a little salt together until creamy and emulsified.

add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated. taste then season with additional salt, pepper or lemon juice.

if you can, let it marinate for 30+ min. most of cookcrew is preferable

enjoy (most important step)