Roasted Cauliflower Salad With Halloumi and Lemon

Any advice on searing the halloumi? Mine instantly started melting. I couldn’t leave it on the heat long enough to get the brown shown in the picture. Should I have coated it first with cornstarch or flour or something?

Very fun to make. Great textures, colorful, and put me out of my comfort zone with new ingredients with the halloumi and preserved lemon. A few tips if you choose to make this dish: use less salt and/or fresh lemon instead of preserved because the preserved lemon adds extra salt. Don't skip out on the raisins, avocado, or couscous for a rounded out dish. Helllooo halloumi :p

I find halloumi browns really well in a dry, non-stick pan.

You can easily add the cubed halloumi to the sheet pan with the cauliflower for the last 10-12 minutes of the cauliflowers cooking time! Just coat it in a bit of oil in the same bowl you tossed the cauliflower and spices in (don’t wipe them out). It crisps up perfectly and then there are no extra pans to clean up! For extra credit add torn pita to the halloumi when you toss it with oil and throw it all in the last 10 mins. Sprinkle with Sumac after you take it out of the oven. Delish and easy!

Shocked how well the flavors and textures blended together. Everyone at the table had seconds... we barely made it to the second course! We suggest adding pumpkin seeds for an extra crunch!

I just toss the cubed halloumi in with the cauliflower the last 10-15 minutes of roasting. It browns perfectly and eliminated the need to dirty another pan! Works like a charm.

Delicious! Love this salad. Wonderful flavors I would omit the oil in browning the Halloumi I brown all the time in a non stick skillet dry skillet. It has enough oil and the added oil makes a mess!

Use only half teaspoon of salt and half of pepper on cauliflower. Didn’t use any salt or pepper in dressing per others notes. Didn’t have preserved lemon but used half a lemons worth of lemon juice in the dressing and some zest on salad

This was delicious! Slightly too salty, I suggest half as much salt on the cauliflower when it goes into the oven and then perhaps a little finishing salt at the end if you find it necessary. Otherwise, a big hit in my house. The creamy avocado was such a lovely complement to the flavorful cauliflower and the tangy dressing. I will make this again and again.

Delicious! I listened to the comments and it worked out so well: added half the salt and added toasted pumpkin seeds. Such a great balance of flavors!

Best of all, try fried tofu.

This was a delicious salad, full of flavors and textures. I concur with the previous viewer’s advice about the salt, both the preserved lemons and halloumi cheese increase the saltiness of the salad, so hold back a little till the end, and maybe finish it with some Maldon if needed. I ended up using a couple of teaspoons of pomegranate molasses, lemon juice and also increasing the honey a bit to offset the saltiness of the dressing. Turned out great tho!

Made this tonight great flavors! A few things to consider: 1. I read all the comments about too much salt. Keep in mind that you can rinse the preserved lemon rind to remove excess salt from the brine. I also removed the pulp and only used the rind. 2. Someone suggested adding the halloumi to the sheet pan which I tried. It tasted great but melted, so if you’re concerned about presentation you might want to follow the recipe. 3. I subbed dried cranberries for the golden raisins.