Roasted Cauliflower Salad with Halloumi and Lemon
Recipe from New York Times Cooking by Alexa Weibel
Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.
Serves: 4
Time: 30 minutes
Ingredients:
1 large head cauliflower (about 2 pounds), cut into 1½-inch wedges
½ cup olive oil
1 teaspoon Aleppo or ½ teaspoon red-pepper flakes
1½ teaspoons ground coriander
¾ teaspoon ground turmeric
Kosher salt and black pepper
1 small shallot, minced (about ⅓ cup)
¼ cup golden raisins
1 large preserved lemon, seeded, halved, seeded, then very thinly sliced (about 3 tablespoons)
1 tablespoon red wine vinegar
1 teaspoon honey
1 (8-ounce) block halloumi
6 ounces baby arugula (about 8 packed cups)
1 large ripe avocado, halved, pitted and diced
1 cup torn fresh flat-leaf parsley leaves and tender sprigs
Instructions:
1. Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.
2. In 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.
3. Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
4. Prepare the halloumi: Cut the halloumi into ¾-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.
5. Toss 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.