Best Roasted Cauliflower And Halloumi Salad Recipes

Roasted Cauliflower Salad With Halloumi and Lemon image

Provided by Alexa Weibel

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 large head cauliflower (about 2 pounds), cut into 1 1/2-inch wedges
1/2 cup olive oil
1 teaspoon Aleppo or 1/2 teaspoon red-pepper flakes
1 1/2 teaspoons ground coriander
3/4 teaspoon ground turmeric
Kosher salt and black pepper
1 small shallot, minced (about 1/3 cup)
1/4 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

Steps:

Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.
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.
Meanwhile, 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.
Prepare 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.
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.

Roasted Cauliflower and Halloumi Salad image

Provided by @MakeItYours

Number Of Ingredients 15

1/2 large cauliflower
120 grams mixed salad leaves
1/4 red onion
220 grams halloumi cheese (- 1 standard pack of halloumi)
1 can chickpeas (drained and rinsed)
1/3 cup dried cranberries
1 handful parsley
1 handful dill
1 tsp sumac
1/2 tsp ground cumin
salt and pepper (to season)
extra virgin olive oil (for cooking)
3 tbsp extra virgin olive oil (- I used Bertolli Organic Extra Virgin Olive Oil)
2 tbsp balsamic vinegar
1 tsp honey

Steps:

Place cauliflower and chickpeas on a nonstick baking tray, drizzle with 3 tbsp olive oil, sumac, cumin, salt and pepper, toss. Bake at 180C (350F) for approximately 30-40 minutes or until browned at the edges.
Slice the halloumi thinly and pan fry in a tsp of olive oil.
Make the dressing by whisking together 3 tbsp olive oil, 2 tbsp balsamic vinegar and honey.
Arrange the salad, layering the salad leaves, cauliflower and chickpeas, halloumi, red onion, cranberries and finally the herbs. Drizzle over the dressing and season with salt and pepper.