Roasted Cauliflower Salad With Halloumi and Lemon
Inspired by Mediterranean and Moroccan dishes, this tangy, earthy roasted cauliflower salad is a satisfying vegetarian meal. Spiced cauliflower, salty halloumi, peppery arugula, buttery avocado and a honey-lemon vinaigrette fill it with contrasting textures, temperatures and flavors. There’s lots of room for substitutions or additions: Swap in orange zest and juice for the preserved lemon, smashed green olives for the avocado or kale for the arugula. If looking to bulk it up, you could toss in some seared shrimp, roasted chicken, pearl couscous or whole grains.
- Serves: 4 persons
- 1large head cauliflower (about 2 pounds), cut into 1 1/2-inch wedges
- ½cup olive oil
- 1teaspoon Aleppo or 1/2 teaspoon red-pepper flakes
- 1 ½teaspoons ground coriander
- ¾teaspoon ground turmeric
- Kosher salt and black pepper
- 1small shallot, minced (about 1/3 cup)
- ¼cup golden raisins
- 1large preserved lemon, seeded, halved, seeded, then very thinly sliced (about 3 tablespoons)
- 1tablespoon red wine vinegar
- 1teaspoon honey
- 1(8-ounce) block halloumi
- 6ounces baby arugula (about 8 packed cups)
- 1large ripe avocado, halved, pitted and diced
- 1cup torn fresh flat-leaf parsley leaves and tender sprigs
Step 1Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.
Step 2In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 teaspoon salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
Step 3Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Step 4Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You’ll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.
Step 5Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.